Crispy Panko Pork Chop (Printer-Friendly)

Juicy panko pork chops and sharp cheddar melted between golden buttery bread slices.

# What You Need:

→ Pork Chops

01 - 2 boneless pork chops (about 1 lb)
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 (about 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)

# How to Cook:

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

# Expert Advice:

01 -
  • It's a grilled cheese that actually feels substantial enough for dinner, not just a guilty snack.
  • The panko crust stays crispy even when the cheese melts into it, which shouldn't work but absolutely does.
  • You can make all four sandwiches in one batch without fussing, which means less stress and more eating time.
02 -
  • The oil temperature makes or breaks this sandwich—if it's too cool, you get a greasy pork chop; if it's too hot, the breading burns before the meat finishes cooking, so stand there and pay attention.
  • Slicing the pork thinly after it rests is non-negotiable; thick chunks slide out of the sandwich while thin slices stay put and layer beautifully with the cheese.
  • The mayonnaise trick genuinely works—it browns darker and faster than butter alone, creating a crispier crust that holds up to the melted cheese without getting soggy.
03 -
  • Soften your butter 15 minutes before cooking so it spreads without tearing the bread, which ruins the texture and looks messy on the plate.
  • A meat thermometer takes the guesswork out of pork doneness—145°F is the target, and checking eliminates the anxiety of undercooked meat.
Go Back