The secret to Crispy fried chicken
The secret to Crispy fried chicken is a easy American recipe that serves 2. 350 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 10 min | Cook: 17 min | Total: 35 min
Cost: $8.35 total, $4.18 per serving
Ingredients
- 2 pieces Bone-In Pork Chops (about 1‑inch thick, trimmed)
- 2 tablespoons Olive Oil (extra‑virgin, for coating)
- 1 teaspoon Kosher Salt (or to taste)
- ½ teaspoon Black Pepper (freshly ground)
- ½ teaspoon Garlic Powder (optional, for extra flavor)
Instructions
Preheat the Grill
Light the grill and set it up for two‑zone cooking: high direct heat on one side (about 450°F) and indirect heat on the other. Close the lid and let it preheat for 10 minutes.
Time: PT10M
Temperature: 450°F
Season the Pork Chops
Pat the chops dry with paper towels. Lightly coat each side with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder.
Time: PT5M
Sear Over Direct Heat
Place the chops directly over the hot zone. Grill 3 minutes per side without moving them, creating a deep brown crust.
Time: PT6M
Temperature: 450°F
Finish on Indirect Heat
Move the chops to the cooler side of the grill. Close the lid and cook until the internal temperature reaches 145°F, about 5‑7 minutes.
Time: PT7M
Temperature: 350°F
Rest the Meat
Transfer the chops to a plate, tent loosely with foil, and let rest for 5 minutes. This redistributes juices and finishes cooking.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 2 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, High‑Protein, Low‑Carb
Ingredient Substitutions
- Instead of Bone-In Pork Chops: Bone‑in chicken thighs, Lamb chops
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Kosher Salt: sea salt, table salt (use less)
- Instead of Black Pepper: white pepper, paprika for color
- Instead of Garlic Powder: fresh minced garlic, onion powder
Equipment Needed
- Charcoal or Gas Grill
- Tongs
- Meat Thermometer
- Basting Brush (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Searing the pork chops over high heat to develop a crust.
- Checking internal temperature to ensure the meat is fully cooked (145°F).
Chef Tips from the Video
- Let the pork chops sit at room temperature for 15 minutes before grilling for more even cooking.
- Add a sprig of rosemary or thyme to the foil tent for subtle aromatics during resting.
- For an extra smoky flavor, use wood chips (apple or hickory) on a charcoal grill.
Troubleshooting
Chops are still pink inside after the indicated cooking time.
Continue cooking over indirect heat, checking every 2 minutes until the thermometer reads 145°F.
Meat is dry and tough.
Avoid overcooking; remove from heat at 140°F and let rest to finish cooking. Also, ensure the chops are not too thin.
Excessive flare‑ups cause charring.
Trim excess fat before grilling and move the meat to the indirect zone when flare‑ups start.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the pork chops up to 24 hours ahead and keep refrigerated; this deepens flavor.
- You can pre‑heat the grill and have the chops ready to go for a quick dinner.
Frequently Asked Questions
What is the cultural significance and history of grilled bone‑in pork chops in American BBQ cuisine?
Grilled bone‑in pork chops have been a staple of Southern and Mid‑Western American backyard barbecues for generations. The bone adds flavor and moisture, while grilling over charcoal or gas gives the characteristic smoky crust that defines classic American BBQ.
What are the traditional regional variations of grilled pork chops in the United States?
In the South, pork chops are often brined and finished with a sweet‑spicy glaze. In the Midwest, they may be seasoned simply with salt and pepper and served with apple sauce. West Coast versions sometimes incorporate Asian‑inspired marinades like soy‑ginger.
How is grilled bone‑in pork chop traditionally served in Southern BBQ culture?
It is typically served hot off the grill with classic sides such as coleslaw, baked beans, cornbread, and a drizzle of homemade BBQ sauce or a pat of butter melted on top.
What occasions or celebrations is grilled bone‑in pork chop traditionally associated with in American culture?
Grilled pork chops are popular at family reunions, Fourth of July picnics, weekend cookouts, and casual dinner gatherings because they are quick to prepare yet feel festive.
What other American BBQ dishes pair well with grilled bone‑in pork chops?
They pair beautifully with smoked brisket, grilled corn on the cob, potato salad, baked beans, and a crisp green salad with vinaigrette.
What makes grilled bone‑in pork chop special or unique in American BBQ cuisine?
The bone imparts extra juiciness and flavor, while the high‑heat sear creates a caramelized crust. This combination delivers a satisfying contrast of texture that is prized in American grilling.
What are the most common mistakes to avoid when making grilled bone‑in pork chops?
Common errors include overcooking (resulting in dry meat), not pre‑heating the grill (leading to a weak crust), and moving the chops too often, which prevents a proper sear.
Why does this recipe use a two‑zone grill instead of cooking the chops over direct heat the whole time?
Two‑zone grilling allows you to sear quickly over high heat for flavor, then finish cooking gently on indirect heat to reach the safe internal temperature without burning the exterior.
Can I make grilled bone‑in pork chops ahead of time and how should I store them?
Yes, you can grill them a few hours ahead. Let them rest, then refrigerate in an airtight container. Reheat gently on a low grill or in the oven, covered, to retain moisture.
What texture and appearance should I look for when the pork chops are done?
The exterior should be a deep, caramelized brown crust, and the interior should be uniformly pink‑white with no red. The meat should feel firm but still give slightly under gentle pressure.
How do I know when grilled bone‑in pork chop is done cooking?
Insert an instant‑read thermometer into the thickest part of the chop, avoiding the bone. When it reads 145°F, the chop is safely cooked and ready to rest.
What does the YouTube channel Smokin' & Grillin with AB specialize in?
The YouTube channel Smokin' & Grillin with AB focuses on outdoor grilling, smoking, and barbecue techniques, offering step‑by‑step tutorials for meats, ribs, burgers, and side dishes with a down‑to‑earth, beginner‑friendly style.
How does the YouTube channel Smokin' & Grillin with AB's approach to American BBQ differ from other BBQ channels?
Smokin' & Grillin with AB emphasizes simple, equipment‑light methods, often using a single grill setup and minimal ingredients, whereas many other channels rely on elaborate rubs, multiple smokers, or specialized tools.
What other American BBQ recipes is the YouTube channel Smokin' & Grillin with AB known for?
The channel is well‑known for its smoked brisket guide, classic beef burgers, honey‑glazed chicken wings, and a signature dry‑rubbed pork rib recipe that has garnered thousands of views.
Last updated: September 6, 2026
