Crispy Panko Pork Chop Sandwich (Print Version)

Juicy panko-coated pork chop with melted cheddar and golden buttery bread, a perfect main dish.

# What You Need:

→ 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 (about 1/4 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)

# How-To Steps:

01 - Pat pork chops dry, season both sides with salt and pepper. Set up three shallow bowls with flour, beaten eggs, and panko mixed with garlic powder and smoked paprika. Dredge each pork chop in flour, then egg, then panko, pressing firmly. Heat vegetable oil in a large skillet over medium-high heat to about 350°F. Fry pork chops 3–4 minutes per side until golden brown and internal temperature reaches 145°F. Drain on paper towels. Let rest 5 minutes, then slice thinly.
02 - Lay out bread slices and spread butter on one side of each slice. On the unbuttered side, layer one slice of cheddar, a generous portion of sliced pork chop, and another slice of cheddar. Top with another bread slice, buttered side facing out. Optionally, spread mayonnaise on the outside for extra crispness.
03 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3–4 minutes per side until bread is golden and cheese melts, pressing lightly with a spatula for even browning. Let rest 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The crunch from the panko pork chop against the gooey cheese is exactly the kind of texture contrast that makes you pause mid bite
  • It turns a regular Tuesday into something that feels like a weekend treat without requiring special skills
02 -
  • Slicing the pork while it is still hot makes the cheese melt faster and more evenly in the final sandwich
  • Buttering the bread to the very edges prevents any sad untoasted corners and gives you maximum crunch
03 -
  • Use a digital thermometer for the pork because overcooked chops will turn tough and chewy in the sandwich
  • Letting the sandwiches rest before slicing prevents all that gorgeous cheese from escaping immediately
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