There is some great conversation going on here regarding the advantages that salt brings to the party. Both from a safety point of view, and from a flavor point of view. Shooting from the hip, I would think that curing chops like you mentioned, and holding them for more than a few days in the fridge is questionable.
Now, that said.... let's take a trip on the way-back machine...., and check out this method for chops from the Morton Home Meat Curing Guide that my Grandparents and Parents followed. It's possible to do a short cure on some chops... and they turn out wonderful. I still use TQ for some things, partially for nostalgia, but you can do a day or two cure using Cure#1 on chops with good results.