Crispy Panko Pork Chop Sandwich (Printable Version)

Golden panko pork chops layered with sharp cheddar and buttery bread for a satisfying, flavorful sandwich.

# Components:

→ 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, 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)

# Method Steps:

01 - Pat pork chops dry and season with salt and black pepper on both sides. Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs mixed with garlic powder and smoked paprika. Dredge each chop in flour, then egg, then panko, pressing to adhere. Heat vegetable oil to 350°F in a skillet, fry chops 3 to 4 minutes per side until golden and cooked through (internal temperature 145°F). Drain on paper towels and rest 5 minutes before slicing thinly.
02 - Arrange bread slices and spread butter on one side of each. 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 mayonnaise on the outside 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 and cheese is melted, pressing lightly with a spatula for even browning. Let rest for 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • That crispy, golden crust on the pork chop stays crunchy even inside the warm cheese—textural magic that never gets old.
  • It feels fancy enough for company but honest enough for a weeknight dinner when you want something that actually satisfies.
  • The whole thing comes together in less than an hour, which means you can go from craving to eating without losing momentum.
02 -
  • If your pork chop is too thick, it won't cook through before the breading burns—pound it thin or ask the butcher to do it for you.
  • Don't skip the resting period after frying; those 5 minutes keep the meat juicy and help the crust stay crispy longer.
  • Medium heat on the griddle is your friend; high heat makes the bread burn before the cheese melts, and low heat makes everything greasy.
03 -
  • Pound your pork chops between plastic wrap before breading—it ensures even cooking and makes them easier to bread and fry without falling apart.
  • Make your breading mixture ahead of time and let it sit in the fridge; cold panko crisps up better than room-temperature panko when it hits the hot oil.
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