Moon Rock Kurobuta
Pork Chop

Season the night before

Apply a generous coat of Moon Rock to all sides of the pork chop, including the fat cap. The seasoning needs time to penetrate the meat and set up properly for bark. Leave uncovered and refrigerate overnight.

Temper before cooking

Pull the chop from the fridge and let it rest at room temperature for 30 minutes before it hits the smoker. Even cooking edge to edge starts here.

Smoke at 225°F

Set your smoker to 225°F and let the chop go low and slow. The goal here is to build flavor and gently bring the internal temp up — not to cook it through. Keep the lid closed and let the smoke do its work.

Pull at 110°F internal

Pull the chop off the smoker when your probe reads 110°F at the thickest part — well away from the bone. This sets you up perfectly for the sear without overcooking the center. Don't chase time here, chase temp.

Hard sear in cast iron

Get your cast iron screaming hot. Sear the chop hard on both sides to build the bark and render the fat cap — tilt the pan and baste the fat edge directly on the iron. This is where the texture gets built. The Moon Rock bark that forms here is what makes this cook.

Don't rush the sear — you want color, not steam.

Rest before slicing

Remove from the pan and rest for at least 5–10 minutes before slicing. Carryover will finish the cook. Cutting early on a pork chop this good is a crime — hold the line.