Pin It The first time I made this, my roommate walked in and asked why I was making dinner and lunch at the same time. I explained that no, this was actually going together. He looked skeptical right up until he took that first bite. Now he requests it whenever the weather turns gray and we need something that feels like a warm hug.
I started making these during college when my budget was tight but I still wanted something that felt indulgent. The trick I learned was that buying slightly thicker bread and slicing the pork really thin makes everything go further. Last winter my little sister visited and ate three in one sitting, then asked if I could teach her the method before she left.
- 2 boneless pork chops: Thinner chops work better here since they will fry up fast and slice neatly without becoming tough
- 1/2 cup all-purpose flour: This first coating is what helps the egg wash stick evenly so you do not end up with bare patches
- 2 large eggs: Beat them until completely uniform to avoid any spots where the panko will not adhere properly
- 1 cup panko breadcrumbs: These create that shatteringly crisp crust that regular breadcrumbs just cannot achieve
- 1/2 teaspoon garlic powder: Distributes evenly through the coating so every bite has a subtle savory depth
- 1/2 teaspoon smoked paprika: Adds a gentle smoky note that plays beautifully with the sharp cheddar
- 1/2 teaspoon salt: Essential for bringing out the pork is natural sweetness and balancing the rich cheese
- 1/4 teaspoon black pepper: Freshly cracked gives you little spicy hits throughout the crispy coating
- Vegetable oil: You need enough for a shallow fry so the pork can sizzle and turn golden without greasiness
- 8 slices sturdy bread: Sourdough or a hearty white bread will hold up to the filling without turning soggy
- 8 slices sharp cheddar cheese: The sharpness cuts through the fried pork and keeps the sandwich from feeling too heavy
- 4 tablespoons unsalted butter: Softened butter spreads evenly and helps the bread achieve that perfect golden crust
- 2 tablespoons mayonnaise: This optional step is what diners use to get that restaurant style crunch on the exterior
- Fry the pork chops:
- Set up your three bowls with flour, beaten eggs, and panko mixed with garlic powder and smoked paprika. Dredge each chop in flour, dip in egg, then press firmly into the panko. Heat oil in a skillet until shimmering and fry for 3 to 4 minutes per side until deep golden and the internal temperature reaches 145 degrees F. Let them rest for 5 minutes so the juices redistribute, then slice as thinly as you can manage.
- Build the sandwiches:
- Butter one side of each bread slice generously. On the unbuttered side, layer a slice of cheddar, enough sliced pork to cover but not overflow, and a second slice of cheese. Top with another bread slice, buttered side facing out. For extra credit, spread a thin layer of mayonnaise on the exterior before grilling.
- Grill until golden:
- Heat a skillet or griddle over medium heat and place the sandwiches carefully. Cook for 3 to 4 minutes on the first side until deeply golden, then flip and press gently with a spatula. Cook another 3 to 4 minutes until the cheese has melted completely. Let them rest for 2 minutes so the cheese sets slightly before slicing.
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These became my go to when friends started having babies because I could make a batch and deliver them warm, wrapped in foil. Something about the combination is deeply comforting, like the upgraded version of the grilled cheese and soup nights we all loved as kids. One friend told me later that she ate hers in the hospital parking lot and cried because it reminded her of home.
You can bread and fry the pork chops up to a day ahead, then store them in the refrigerator and reheat gently before assembling. The texture will not be quite as pristine as freshly fried, but once they are pressed between cheese and bread, almost no one can tell the difference. I have done this for parties and it saves so much stress.
While sharp cheddar is classic, a combination of gruyere and cheddar adds a nutty sophistication that feels surprisingly grown up. For something entirely different, try pepper jack and monterey if you want a little heat that cuts through the fried coating. The key is using cheeses that melt well and have enough flavor to stand up to the seasoned pork.
A cup of tomato soup is the obvious partner, but a bright arugula salad with vinaigrette actually balances the richness better than you would expect. In summer I serve these with pickled vegetables on the side to cut through the fried element. The acid makes each bite feel lighter than it really is.
- Pickled red onions add a bright pop that cuts through all the cheese
- A simple coleslaw brings crunch and a tangy counterpoint to the warm sandwich
- Hot sauce on the side lets heat lovers customize their experience
Pin It These sandwiches have a way of turning an ordinary dinner into something people talk about weeks later. Make them when you need a win.
Recipe FAQs
- → How do you achieve the perfect crispy coating on the pork chops?
Dredging the pork chops sequentially in flour, egg, and seasoned panko breadcrumbs, then frying in hot oil until golden, creates a crisp exterior.
- → Can I use different types of cheese for this sandwich?
Yes, Swiss or provolone cheeses make excellent alternatives to sharp cheddar, adding unique flavor profiles.
- → What type of bread works best for grilling?
Sturdy white or sourdough bread is ideal; it browns evenly and holds up well to frying and layering.
- → Is mayonnaise necessary for the sandwich assembly?
Mayonnaise is optional but helps add crispness and moisture to the grilled sandwich exterior.
- → How can I serve this dish for a complete meal?
Complement the sandwich with tomato soup or a crisp green salad to balance the rich flavors.