Crispy Panko Pork Chop Cheese (Printable)

Juicy panko-crusted pork with sharp cheddar and golden bread, perfect for a hearty, savory meal.

# What You Need:

→ Pork Chops

01 - 2 boneless pork chops (approximately 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 ground black pepper
09 - Vegetable oil, for frying (enough to cover 1/4 inch in skillet)

→ 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)

# Directions:

01 - Pat pork chops dry and season both sides with salt and pepper. Prepare 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, followed by egg, then press into panko mixture to coat evenly. Heat vegetable oil to cover approximately 1/4 inch in a large skillet over medium-high heat. Fry pork chops 3 to 4 minutes per side until golden brown and internal temperature reaches 145°F. Drain on paper towels and allow to rest for 5 minutes before slicing thinly.
02 - Arrange bread slices on a flat surface. Spread softened butter on one side of each slice. On the unbuttered side, layer one slice of cheddar cheese, a generous portion of sliced pork chop, then another slice of cheddar cheese. Top with a second bread slice, buttered side facing out. Optionally, spread a thin layer of mayonnaise on the outer side of the bread 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 gently with a spatula for even browning. Let sandwiches rest for 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • It hits that sweet spot between crispy, juicy, and melty in every single bite.
  • The whole thing comes together in under an hour, making it perfect for when you want something impressive without the fuss.
  • It's the kind of comfort food that somehow feels both indulgent and homemade, not like something from a restaurant.
02 -
  • If your pork is too thin or you skip the resting step, it dries out and becomes chewy instead of tender and juicy—thickness and patience matter equally.
  • The mayonnaise on the outside sounds weird until you taste it, then you'll wonder why every grilled cheese isn't made this way.
  • Don't skimp on oil temperature or you'll end up with a soggy, greasy crust instead of that shatteringly crispy exterior that makes this sandwich special.
03 -
  • Using mayo on the outside instead of just butter creates a crust that's crispy and golden without ever being greasy or burned.
  • Slicing the pork thinly against the grain makes each bite tender and lets the meat distribute better throughout the sandwich instead of being one thick, chewy layer.
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