Crispy Panko Pork Chop (Print Version)

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

# Ingredient List:

→ Pork Chops

01 - 2 boneless pork chops, approximately 1 pound total
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, sufficient for ¼-inch deep frying

→ 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)

# Recipe Steps:

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 combined with garlic powder and smoked paprika. Coat each pork chop by dredging first in flour, then egg, then panko, pressing to adhere.
02 - Heat vegetable oil to 325°F in a large skillet to a depth of ¼ inch. 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.
03 - Spread softened butter on one side of each bread slice. On the unbuttered side, place one slice of cheddar cheese, a generous layer of sliced pork chop, and another slice of cheese. Top with a second bread slice, buttered side facing outward. Optionally, spread mayonnaise on the outside for extra crispness.
04 - 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, pressing lightly with a spatula for even browning. Allow sandwiches to rest for 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The contrast between crispy panko coating, soft melted cheese, and buttery bread hits every texture your mouth craves.
  • It's basically comfort food on steroids—hearty enough to be dinner but feels indulgent enough to be special.
02 -
  • Don't skip drying the pork chops—moisture is the enemy of a good crust, and you'll regret any steam that prevents browning.
  • The bread thickness matters more than you'd think—thin bread tears and falls apart, thick bread actually holds the weight of the filling without collapsing.
03 -
  • If you want extra crispness on the outside of the sandwich, brush the buttered bread with a thin layer of mayo instead—it browns darker and gets almost fried.
  • Slice the pork chops thinly and layer them generously; thin slices warm through faster and distribute more evenly across the sandwich.
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