Crispy Panko Pork Chop (Print Version)

Golden panko pork chops layered with sharp cheddar and toasted buttery bread for a savory delight.

# Ingredient List:

→ 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, approximately 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 for crispness)

# How-To Steps:

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

# Helpful Tips:

01 -
  • That shattering panko crust gives way to juicy pork, which is a textural surprise your taste buds won't expect in a grilled cheese.
  • The whole thing comes together in 40 minutes, so it's weeknight-friendly despite tasting like you spent hours in the kitchen.
  • It bridges the gap between a sandwich and a proper main dish, so you don't feel guilty eating it for lunch.
02 -
  • Don't skip resting the pork after frying; it redistributes the juices so every slice stays tender instead of drying out when you reheat it briefly in the sandwich.
  • The heat under your griddle matters more than you'd think—too high and the bread burns before the cheese melts, too low and you get pale, greasy bread instead of that satisfying crunch.
03 -
  • If you have leftovers, you can refrigerate the breaded raw pork chops and fry them fresh the next day, which means less day-of work.
  • Investing in an instant-read thermometer takes the guesswork out of doneness and prevents dry, overcooked pork entirely.
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