Crispy Panko Pork Chop Sandwich (Printable View)

Juicy panko-crusted pork chops combined with melted sharp cheddar and toasted golden bread for a hearty melt.

# What You’ll Need:

→ Pork Chops

01 - 2 boneless pork chops (approximately 1 pound total)
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 with salt and black pepper. Arrange three shallow bowls containing flour, beaten eggs, and panko breadcrumbs combined with garlic powder and smoked paprika. Dredge each chop first in flour, then egg, and finally panko, pressing to coat evenly. Heat vegetable oil to 350°F and fry pork chops for 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 - Lay out bread slices and spread softened butter on one side of each. On the unbuttered side, place a slice of cheddar cheese, top with a generous portion of sliced pork chop, then another slice of cheese. Cover with another bread slice, buttered side facing outward. Optionally, spread mayonnaise on the outside for enhanced crispness.
03 - Preheat 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 for even browning. Let sandwiches rest for 2 minutes before slicing and serving.

# Best Practices:

01 -
  • The panko coating stays crispy even after it's been grilled between bread, giving you that textural contrast that makes every bite feel special.
  • It's legitimately filling enough to be dinner, not just a side or lunch, which means you can serve it proudly to hungry people.
  • Once you nail the technique, you can have it on the table in under 45 minutes, making it perfect for nights when you want something impressive but don't have all evening.
02 -
  • If your pork chops are too thick, they won't cook through before the outside burns, so aim for three-quarters of an inch and don't skip checking the internal temperature with a thermometer.
  • The difference between a soggy sandwich and a crispy one lives or dies on how well you dry and rest your fried pork chops—don't rush this step.
  • Grilling over medium instead of high heat sounds slower but actually gives you better cheese melting and bread browning without any burnt edges.
03 -
  • If you're making these for a crowd, you can bread the pork chops ahead and fry them a few hours early, then slice and assemble the sandwiches right before grilling—this takes pressure off your timing.
  • A meat thermometer is not optional if you want to avoid that awful moment of biting into undercooked pork, so invest in one and use it every single time.
  • The difference between greasy and crispy lives in your oil temperature and your paper towel draining time, so don't skip either step thinking you're saving effort.
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