Crispy Panko Pork Chop (Printable)

Juicy panko-breaded pork chop slices layered with melted cheese and golden buttery bread for a hearty meal.

# Components:

→ Pork Chops

01 - 2 boneless pork chops (approx. 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

→ 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)

# Directions:

01 - Pat pork chops dry, then season both sides with salt and pepper. Arrange three shallow dishes: flour, beaten eggs, and panko combined with garlic powder and smoked paprika. Coat each chop by dredging in flour, then egg, then panko, pressing to adhere. Heat 1/4-inch vegetable oil in a large skillet over medium-high heat. Fry chops 3–4 minutes per side until golden and internal temperature reaches 145°F. Drain on paper towels and let rest for 5 minutes before slicing thinly.
02 - Lay out bread slices and spread softened butter on one side of each. On the opposite 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 out. Optionally, spread mayonnaise on the outside for added crispness.
03 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3–4 minutes per side until bread is golden brown and cheese melts, pressing lightly with a spatula for even browning. Allow sandwiches to rest 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The panko coating stays impossibly crispy even after the cheese melts around it, creating this satisfying textural contrast that grilled cheese alone could never deliver.
  • It's fancy enough to feel like you're treating yourself, but simple enough to pull off on a weeknight without breaking a sweat.
  • Everyone asks for the recipe because they can't quite believe how good it is until they taste it themselves.
02 -
  • Don't skip drying the pork chops; wet meat steams instead of fries, and you'll end up with a soggy breading that defeats the whole purpose.
  • The medium heat on your skillet matters more than you'd think—too high and the bread burns before the cheese melts, too low and you get pale bread with cold cheese.
  • Slicing the pork chop thinly before assembling is crucial because thick chunks won't heat through and will throw off the balance of textures you've worked to create.
03 -
  • Make your pork chops the day before and slice them thin, then store them in the fridge so assembly on game day takes literally five minutes.
  • If your bread is fresh and soft, chill it in the freezer for 10 minutes before buttering so it doesn't tear and spreads more evenly.
  • The spatula press matters more than you'd think—light pressure helps the bread brown evenly without squeezing out the cheese and pork.
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