Chris Phelps and Zak Walters, the chefs behind Salt’s Cure, have long been proponents of cooking with whole animals in mind. That ethos helped to fill a rotating blackboard menu each night in West Hollywood, and has carried over to the duo’s new digs in Hollywood. Still, you will find certain standbys that are more readily available, including a succulent pork chop.

Salt’s Cure sources pork from Marin Sun Farms in Point Reyes. Phelps revealed they butcher the hogs the day they serve them. I’m not sure of all the applications, but country pork pate, juniper & caraway sausage, and Marin Sun Farm 9oz Pork Chop ($20) were on the menu during lunch. Salt’s Cure bumps up the size of their pork chop to a full pound at dinner. According to Phelps, in both cases, “When the order comes in, we sprinkle with salt and grill it to perfection. Then we brush it with brown butter to give it that shine.”

This was one of the best pork chops I’ve eaten in awhile, thin-sliced, well-seasoned, with a melting fat cap and juicy meat from rim to bone. A dollop of apple sauce was the only other notable embellishment for this simple, satisfying plate.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.