Crispy Panko Pork Chop Sandwich (Print View)

Juicy panko pork chops layered with sharp cheddar and golden, buttery bread for a hearty meal.

# What You’ll Need:

→ Pork Chop

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, 1/4 inch depth 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 and season with salt and pepper on both sides. Set up three shallow bowls: flour, beaten eggs, and panko breadcrumbs mixed with garlic powder and smoked paprika. Coat each chop 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 to 4 minutes per side until golden and internal temperature reaches 145°F. Drain on paper towels, let rest 5 minutes, then slice thinly.
02 - Lay bread slices on a surface and spread softened butter on one side of each slice. On the unbuttered side, place one slice of cheese, a generous serving of sliced pork chop, then another slice of cheese. Top with a second bread slice, buttered side facing out. Optionally, spread mayonnaise on the outside bread for extra crispness.
03 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side until bread is golden brown and cheese is melted, pressing lightly with a spatula for even browning. Let sandwiches rest for 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • It feels fancy enough for a dinner party but comes together in under 45 minutes, which is basically a miracle for comfort food.
  • The crispy panko coating stays crunchy even after it's sandwiched and grilled, giving you textural contrast that makes each bite feel special.
  • You get the satisfaction of fried food without the guilt of deep frying an entire meal, since the pork is already coated and golden.
02 -
  • If your oil temperature is wrong, you'll end up with a pale, greasy coating instead of a golden, crispy crust—invest in a thermometer if you're serious about this.
  • The panko coating will absorb moisture from the cheese and bread if it sits too long before eating, so grill your sandwiches right after assembling them, not hours later.
  • Sharp cheddar makes a real difference here; mild cheddar will melt fine but won't have the personality to stand up to the crispy pork and buttery bread.
03 -
  • Slice your pork chops thinly after they cool—thin slices distribute the meat across the sandwich more evenly so every bite has crispy coating and cheese together instead of one slice being mostly bread.
  • If you're making these for a crowd, you can bread the pork chops hours in advance and refrigerate them, which actually helps the coating stick better and gives you a head start on the night of.
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