Coated in course Kosher salt and let sit at RT for 1 hour. Removed excess salt and patted dry.
Placed CI comal on coals and let get hot. Seared the chops on all sides for about 1 minute to form a crust. Moved to felt line and cooked direct at 400 until IT read 140 (about 8 minutes/the 4 sides). Simple cook S&P only seasoning.
Served with arborio rice (next day's cook was bbq'd pork fried rice). PorkChop is a keeper, very tasty and very lean for a heritage breed. Larry got two more and they will be ready for slaughter by May
South Texas favorite cheese enchiladas (and it it not friday)
These and 30 minutes
Eggin in SW "Keep it Weird" TX