Citrus in a dry brine

[ItsAllGoneToTheDogs]

I made some lemon zest, salt and pepper coated pork chops this morning for some lemon pepper chops tonight, but we got home late. The chops are decently coated in lemon zest, am I wrong in being concerned that waiting until tomorrow (40ish hours) to cook them could cause problems?

Or is it only straight up citrus juice that alters or cooks proteins?

If no one knows I'll find out tomorrow regardless I guess

[texastweeter]

You should be fine.

[Jerod Broussard]

You should be OK since the zest is not nearly as acidic as the juice.

[ItsAllGoneToTheDogs]

I was thinking that, but then I was thinking the salt would pull out moisture and hydrate the zest... and well, it's beer brain o'clock so worry time