Crispy Panko Pork Chop (Printable)

Golden panko-crusted pork chop with melted cheddar layered in buttery bread for a savory handheld feast.

# 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, approximately 1/4 inch depth

→ Grilled Cheese

10 - 8 slices hearty white or sourdough bread
11 - 8 slices sharp cheddar cheese
12 - 4 tablespoons unsalted butter, softened
13 - 2 tablespoons mayonnaise (optional)

# How To Make It:

01 - Pat pork chops dry and evenly season 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 sequentially in flour, eggs, then panko mixture, pressing breadcrumbs to adhere. Heat vegetable oil to a depth of 1/4 inch in a skillet over medium-high heat. Fry pork chops 3 to 4 minutes per side until golden brown and internal temperature reaches 145°F. Drain on paper towels. Rest 5 minutes then slice thinly.
02 - Lay bread slices on a flat surface and spread softened butter on one side of each. On the unbuttered side, layer a slice of cheddar, a generous portion of sliced pork chop, and another slice of cheddar. Top with a second bread slice, buttered side outward. Optionally, spread mayonnaise on the outside for a crisper crust.
03 - Heat a skillet or griddle over medium heat. Place sandwiches and cook 3 to 4 minutes per side until bread is golden and cheese melts, pressing lightly with a spatula for even browning. Allow to rest 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • The panko coating stays crispy even after getting pressed between melted cheese and buttery bread—no soggy surprises here.
  • It's fancy enough to feel like you're treating yourself, but simple enough that you can pull it together on a weeknight without stress.
02 -
  • Don't skip patting the pork chops dry before breading—any moisture clinging to the surface keeps the crust from getting crispy, and you'll end up with a soggy coating instead of a shattering one.
  • The oil temperature matters more than you'd think; if it's not hot enough, the coating absorbs grease instead of frying golden, but if it's too hot, the outside burns before the pork cooks through—medium-high heat is your sweet spot.
03 -
  • Press the sandwich gently with your spatula while it grills, but don't flatten it—you want the cheese to meld, not squeeze out the sides onto the skillet.
  • If your pork chops are thicker than half an inch, pound them down before breading so they cook evenly and you're not left with raw centers.
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