Crispy Panko Pork Chop (Print Version)

Golden bread layers with crispy panko pork chop and melted sharp cheddar cheese.

# What You'll Need:

→ Pork Chops

01 - 2 boneless pork chops (approximately 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 deep)

→ 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)

# Steps to Follow:

01 - Pat pork chops dry and season both sides with salt and pepper. Set up three shallow bowls containing flour, beaten eggs, and 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 in a skillet over medium-high heat to 350°F and 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 softened butter on one side of each slice. On the unbuttered side, layer one slice of cheese, a generous portion of sliced pork chop, and another slice of cheese. Top with another bread slice, 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 the bread is golden brown and the cheese is melted, pressing lightly with a spatula to ensure even browning. Allow sandwiches to rest 2 minutes before slicing and serving.

# Additional Tips::

01 -
  • The pork chop stays impossibly juicy inside while the panko crust shatters between your teeth with every bite.
  • It's comfort food that feels fancy enough to serve guests but easy enough to throw together on a random Tuesday night.
  • You get that perfect contrast of textures: crispy, creamy, tender, and the kind of messy-delicious that makes you close your eyes while eating.
02 -
  • The oil temperature is everything—if it's not hot enough, your pork gets soggy instead of crispy, but too hot and the outside burns before the inside cooks through. Use a thermometer if you're unsure.
  • Don't crowd the skillet when frying the pork or grilling the sandwiches; work in batches if you need to so everything makes contact with the heat and browns properly.
  • Slicing the pork chop thinly is crucial because thick slabs don't fit as well in the sandwich and look less elegant; thin slices also re-crisp slightly on the warm cheese.
03 -
  • Softening your butter ahead of time and spreading it thin means every part of the bread browns evenly instead of having patches that are darker or lighter.
  • If you're nervous about the cheese leaking out, put a slice of cheese on the bread first, then the pork, then another slice of cheese on top—it seals everything in.
Return