Crispy Panko Pork Chop Cheese (Print Version)

Juicy panko-coated pork chops layered with melted cheddar and golden buttery bread for a flavorful sandwich.

# What You'll Need:

→ Pork Chops

01 - 2 boneless pork chops (about 1 lb total)
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 (enough to cover 1/4 inch in skillet)

→ 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 Make It:

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

# Additional Tips::

01 -
  • The contrast between crispy, juicy pork and gooey melted cheese feels luxurious but comes together in under 40 minutes.
  • It's hearty enough to be dinner but satisfying enough that you won't feel the need to cook anything else.
  • Once you nail the breading, you'll find yourself making these even when you don't have a reason to.
02 -
  • Don't skip the resting step after frying the pork chops; it's the difference between moist meat and dry meat when you slice it.
  • Medium heat on the griddle is your friend—too high and the bread burns before the cheese melts, too low and you get soggy bread.
  • Make sure your bread is sturdy enough to hold up to both the pork juices and the melted cheese, or your sandwich will fall apart when you bite into it.
03 -
  • Softened butter spreads more evenly than cold butter, and mayonnaise creates an even crisper crust if you're willing to try something unconventional.
  • The key to cheese that melts without leaking out is a lower heat and a light press with your spatula—aggressive pressing forces the cheese out of the sandwich.
Go Back