Crispy Panko Pork Chop Cheese (Print Version)

Juicy panko-breaded pork chops paired with melted cheddar and golden buttery bread.

# What You'll Need:

→ For the Pork Chops

01 - 2 boneless pork chops (about 1 lb)
02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Vegetable oil, for frying (enough to fill skillet about ¼ inch deep)

→ For the 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 extra crispness)

# How-To Steps:

01 - Pat pork chops dry and season both sides with salt and pepper. Prepare three shallow bowls with flour, beaten eggs, and a mixture of panko breadcrumbs, garlic powder, and smoked paprika. Dredge each pork chop sequentially in flour, then egg, then the seasoned panko, pressing firmly to adhere.
02 - Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately ¼ inch deep. Fry pork chops 3 to 4 minutes per side until golden brown and an internal temperature of 145°F (63°C) is reached. Drain on paper towels and allow to rest for 5 minutes before thinly slicing.
03 - Arrange bread slices and butter one side of each. On the unbuttered side, layer one slice of cheddar cheese, a generous portion of sliced pork chop, and another slice of cheddar. Top with a second bread slice, buttered side facing outward. Optionally, spread mayonnaise on the outside of the bread for added crispness.
04 - Preheat a large skillet or griddle over medium heat. Grill sandwiches 3 to 4 minutes per side until the bread is golden brown and cheese is melted, pressing gently with a spatula for even browning. Let rest 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • It transforms a simple pork chop into something that feels restaurant-quality but comes together faster than you'd expect.
  • The panko crust stays crispy even after the cheese melts around it—no sad, soggy middle here.
  • You get to feel fancy eating a sandwich, which is its own kind of kitchen magic.
02 -
  • Don't skip patting the pork dry—even a little moisture will steam instead of sear, and you'll miss that crispy crust.
  • The bread has to be sturdy enough to handle heat and moisture without becoming a soggy mess; soft white bread will disappoint you here.
  • Cheese placement matters: one slice below the pork and one above creates a barrier that keeps the meat from making the bread soggy while also ensuring every bite has cheese.
03 -
  • If your oil gets too hot and the panko starts browning too fast, lower the heat slightly—you want a gentle sizzle so the pork cooks through before the outside burns.
  • Mayonnaise on the outside of the sandwich before grilling is a game-changer; it browns faster than butter alone and creates an extra-crispy crust that feels almost luxurious.
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