Crispy Panko Pork Chop Cheese (Printable)

Juicy breaded pork chops layered with melted cheddar and toasted bread for a satisfying meal.

# What You'll Need:

→ Pork Chops

01 - 2 boneless pork chops (about 1 lb)
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
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

→ 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)

# Step-by-Step Guide:

01 - Pat pork chops dry and season both sides with salt and pepper. Set up three shallow bowls containing flour, beaten eggs, and panko breadcrumbs mixed with garlic powder and smoked paprika. Dredge each pork chop sequentially in flour, egg, then panko, pressing to adhere. Heat vegetable oil to a depth of 1/4 inch in a large skillet over medium-high heat. Fry pork chops 3 to 4 minutes per side until golden and cooked through (internal temperature 145°F). Drain on paper towels, rest 5 minutes, then slice thinly.
02 - Lay out bread slices and spread softened butter on one side of each. On the unbuttered side, layer one slice of cheddar cheese, a generous portion of sliced pork chop, and another slice of cheese. Top with a second bread slice, buttered side facing outward. Optionally, spread a thin layer of mayonnaise on the outside for extra crispness.
03 - Heat 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. Allow sandwiches to rest for 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • The contrast of crispy breading against silky melted cheese and soft bread feels indulgent without being pretentious.
  • It's faster than you'd think for a sandwich this impressive, ready in under 45 minutes from start to finish.
  • One sandwich can genuinely satisfy two people if you're serving it alongside soup, which makes it friendly to your budget and your appetite.
02 -
  • The internal temperature of 145°F for pork is your friend; cook below that and you'll worry the whole time, cook above it and the meat dries out no matter how careful you are with the breading.
  • Don't skip the resting period after frying the pork; those 5 minutes let the carryover heat finish the cooking process and the meat redistribute its juices, which is what keeps each bite tender instead of stringy.
  • Press the sandwich gently while it grills, but don't press like you're squeezing out all the cheese; you want contact with the pan, not a flattened pancake.
03 -
  • Use a thermometer when frying the pork; it takes the guesswork out of doneness and you'll never end up with dry meat or undercooked centers.
  • Soften your butter ahead of time so it spreads without dragging the bread; cold butter tears, soft butter glides.
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