Is this cooking method likely to yield a tasty pork chop?
So let's see what would happen:


salting

Assuming you mean brining, not too much. The meat would absorb some of the liquid, that would be unwanted in step 2.
If you mean a dry rub with salt, the outer layer of the meat would dry out a bit. Not nice for a lean chop.

making confitSlow simmering in fat would most likely render the lean meat of the chops tough. Confit is excellent for meat with a higher internal fat content - think duck legs vs. duck breast. Neck instead of chop could work.
smoking
The meat from step 2 now contains a lot of fat (albeit little moisture), especially in the outer layer. Fat absorbs and binds scents. In perfume-making fat was used to extract aromatic oils that couldn't be heated. So the result of smoking the chops would be a lot more intense than you'd probably expect.


As I said in my comment: Smoked shoe leather. I wouldn't recommend it.