Pork Chops

with apple juice/mustard glaze, corn on the cob, green beans. The niftiest meat info I ever read (in the Zuni Cafe Cookbook) was that salting raw meat (or chicken or fish) ahead of time (as far ahead as you want) improves its flavor and texture significantly. Totally true! People are afraid it will dry the meat out, but it does the opposite; something in the chemical reaction makes meat retain moisture much better while it cooks, and the flavor, if the salt is applied more than a few hours before, is magically improved without tasting salty. (Not that I mind salty meat, not at all.) Neat!