Crispy Panko Pork Chop Cheese (Print View)

Golden panko pork chops and melted cheddar stacked on buttery bread for a satisfying meal.

# Components:

→ Pork Chops

01 - 2 boneless pork chops (approximately 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, enough to fill 1/4-inch in skillet

→ Grilled Cheese Assembly

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)

# Directions:

01 - Pat pork chops dry and season with salt and black pepper. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with garlic powder and smoked paprika. Dredge each chop sequentially in flour, egg, and panko mixture, pressing to adhere evenly. Heat vegetable oil in a large skillet over medium-high heat to about 350°F. Fry chops for 3 to 4 minutes per side until golden and internal temperature reaches 145°F. Transfer to paper towels to drain. Let rest for 5 minutes before slicing thinly.
02 - Layout bread slices and spread softened butter on one side of each slice. On the unbuttered side, layer one slice of cheddar cheese, a generous amount of sliced pork chop, and another slice of cheese. Top with a second bread slice, buttered side out. Optionally, spread a thin layer of mayonnaise on the outside of the sandwich for extra crispness.
03 - Heat a large skillet or griddle over medium heat. Place sandwiches on the skillet and cook for 3 to 4 minutes per side until the bread is golden brown and cheese is melted, pressing lightly with a spatula to ensure even browning. Remove from heat and let the sandwiches rest for 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's crunchy, melty, and satisfying all at once—the kind of sandwich that makes you feel like you're getting away with something indulgent.
  • Once you nail the breading technique, you'll find yourself making these on nights when you need real comfort food, not just another dinner.
02 -
  • Don't skip the drying step with the pork chops—any moisture on the surface will steam instead of fry, and you'll lose that beautiful crispy crust.
  • The mayo trick on the outside of the sandwich creates a crust that's leagues ahead of butter alone, and I learned this the hard way after making dozens of regular grilled cheeses.
03 -
  • If your oil isn't hot enough when you fry the pork chops, they'll absorb oil and become greasy instead of crispy—test with a tiny piece of breadcrumb first, and it should sizzle immediately.
  • Using softened butter spread on the outside of your sandwich gives you an incredibly even, golden-brown exterior without burning—cold butter creates hot and cold spots.
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