Crispy Panko Pork Chop Cheese (Print Version)

Juicy panko pork chop slices with sharp cheddar and golden buttery bread for a rich, satisfying meal.

# 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 (about 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 Make It:

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 breadcrumbs combined with garlic powder and smoked paprika. Dredge each pork chop in flour, then egg, then breadcrumb mixture, pressing firmly to adhere. Heat vegetable oil to 175°C (350°F) in a large skillet over medium-high heat and fry pork chops 3 to 4 minutes per side until golden and cooked through to an internal temperature of 145°F (63°C). Drain on paper towels and let rest 5 minutes before slicing thinly.
02 - Lay out bread slices and spread softened butter on one side of each slice. On the unbuttered side of half the slices, layer one slice of cheddar cheese, a generous portion of sliced pork chop, and another slice of cheddar cheese. Top with remaining bread slices, buttered side facing out. Optionally, spread a thin layer of mayonnaise on the outside of the sandwich for added 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, pressing lightly with a spatula to ensure even browning. Allow sandwiches to rest for 2 minutes before slicing and serving.

# Additional Tips::

01 -
  • It's a grilled cheese that doesn't apologize—crispy, melty, and unexpectedly substantial with tender breaded pork inside.
  • The whole thing comes together in under 40 minutes, making it perfect for a weeknight that needs to feel a little more special.
  • Everyone at the table stops to acknowledge how good it is, which is its own kind of magic.
02 -
  • Bread thickness matters more than you'd think—thin bread will get soggy from the warm cheese before you even finish cooking, so look for slices that feel substantial.
  • The pork chops need to be completely dry before breading, or the coating slips right off during frying and you're left with naked, lonely pork.
  • Sharp cheddar makes a difference you can taste; I learned this by using mild cheese once and genuinely wondering why the sandwich felt one-dimensional.
03 -
  • If your pork chops are thick, gently pound them to 3/4-inch thickness before seasoning so they cook evenly and stay tender.
  • Make your breading station far enough apart that you're not splashing egg onto flour or panko—it keeps everything dry and your coatings crisp.
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