Crispy Panko Pork Chop Cheese (Printable version)

Juicy panko-crusted pork chops layered with sharp cheddar and golden buttery bread in a hearty sandwich.

# What You'll Need:

→ Pork Chops

01 - 2 boneless pork chops totaling approximately 1 pound
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Vegetable oil for frying, approximately 1/4 inch depth

→ Grilled Cheese

10 - 8 slices sturdy white or sourdough bread
11 - 8 slices sharp cheddar cheese
12 - 4 tablespoons unsalted butter, softened
13 - 2 tablespoons mayonnaise (optional for additional crispness)

# Directions:

01 - Pat pork chops dry and season both sides with salt and pepper. Arrange three shallow bowls: flour in one, beaten eggs in the second, and panko combined with garlic powder and smoked paprika in the third. Dredge each pork chop in flour, then egg, then panko, pressing firmly to adhere. Heat vegetable oil to about 1/4 inch depth in a large skillet over medium-high heat. Fry pork chops for 3 to 4 minutes per side until golden brown and cooked to an internal temperature of 145°F. Drain on paper towels and rest for 5 minutes before slicing thinly.
02 - Lay out the bread slices and spread softened butter on one side of each. On the unbuttered side, place a slice of cheddar cheese, a generous portion of sliced pork chop, and another slice of cheese. Top with another bread slice, buttered side facing outward. Optionally, spread a thin layer of mayonnaise on the outside surfaces to enhance crispness.
03 - Preheat a large skillet or griddle over medium heat. Cook each sandwich for 3 to 4 minutes per side until the bread is golden brown and the cheese has melted, pressing lightly with a spatula to ensure even browning. Allow sandwiches to rest for 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • It turns everyday pantry staples into something that tastes like you spent hours in the kitchen.
  • The contrast between the crispy panko exterior and melted cheese is honestly addictive and impossible to stop thinking about.
  • It's hearty enough for dinner but quick enough that you won't be standing over the stove wondering what you got yourself into.
02 -
  • Wet pork chops will never crisp properly, no matter how hot your oil is—pat them completely dry before breading or you'll regret it.
  • The bread absolutely must be sturdy, or the weight of the filling will compress it into sadness halfway through cooking.
  • Cheese melts faster than you think on a medium-heat skillet, so don't walk away or you'll come back to a dried-out sandwich with liquid cheese pooling on the plate.
03 -
  • Pork chops cook faster than you expect, so use a meat thermometer to avoid the anxiety of slicing into one to check doneness.
  • If your butter isn't quite soft enough, it'll tear the bread instead of spreading smoothly—leave it out for ten minutes before you start assembling.
Go back