Crispy Panko Pork Chop Cheese (Print Version)

Juicy panko-breaded pork chops with melted cheese and golden bread come together in this satisfying sandwich.

# What You'll Need:

→ Pork Chops

01 - 2 boneless pork chops (approximately 1 lb)
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, for frying (about ¼ 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 extra crispness)

# How to Make It:

01 - Pat pork chops dry and season both sides evenly with salt and black pepper. Arrange three shallow bowls containing flour, beaten eggs, and a panko mixture with garlic powder and smoked paprika. Coat each pork chop sequentially in flour, egg, then panko, pressing firmly to adhere. Heat vegetable oil to about 350°F in a large skillet over medium-high heat. Fry pork chops for 3 to 4 minutes per side until golden and cooked through (internal temperature 145°F). Drain on paper towels. Allow to rest for 5 minutes, then slice thinly.
02 - Lay out bread slices and spread softened butter on one side of each. On the unbuttered side of four slices, layer one slice of cheddar cheese, a generous portion of sliced pork chop, and another slice of cheddar. Top with remaining bread slices, buttered side facing outward. Optionally, spread mayonnaise on the outside surface for added crispness.
03 - Heat a large skillet or griddle over medium heat. Place assembled sandwiches and cook 3 to 4 minutes per side until bread is golden brown and cheese has melted, applying gentle pressure with a spatula for even browning. Remove from heat and let rest for 2 minutes before slicing and serving.

# Additional Tips::

01 -
  • The pork stays tender and juicy while the panko crust gives you that satisfying crunch that grilled cheese usually can't deliver.
  • It's the kind of sandwich people remember—the one that makes them ask for the recipe before they're even done eating.
  • You can have it on the table in under an hour, which means it's genuinely weeknight-friendly despite feeling a little fancy.
02 -
  • The pork chops need to be completely dry before breading or the coating won't stick properly and you'll get greasy, bald spots where the crust fell off.
  • Don't skip resting the pork after frying—it's the difference between juice flooding out when you bite and juice staying where it belongs.
  • Medium heat for grilling is actually harder to stick to than it sounds, but high heat will give you burnt bread and cold cheese every single time.
03 -
  • Softened butter spreads without tearing the bread, which means your exterior toasts evenly and browns without burnt spots.
  • If you want extra crispness, mix a thin layer of mayo into your softened butter before spreading—it browns faster and creates an almost shatteringly crisp crust.
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