Crispy Panko Pork Chop Sandwich (Print Version)

Juicy panko-breaded pork chop with melted cheddar in buttery, golden grilled bread for a hearty meal.

# What You'll Need:

→ Pork Chops

01 - 2 boneless pork chops (approximately 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 for additional crispness)

# How to Make It:

01 - Pat the pork chops dry and season both sides with salt and black pepper. Arrange three shallow bowls containing flour, beaten eggs, and a mixture of panko breadcrumbs with garlic powder and smoked paprika. Dredge each chop through flour, then egg, then panko mixture, pressing firmly to coat evenly. Heat vegetable oil in a large skillet over medium-high heat to about 350°F. Fry pork chops for 3 to 4 minutes per side until golden and completely cooked (internal temperature 145°F). Transfer to paper towels to drain excess oil and rest for 5 minutes. Slice chops thinly.
02 - Arrange 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 the sliced pork chop, then another slice of cheese. Complete the sandwich with a second bread slice, buttered side facing outward. Optionally, spread mayonnaise thinly on the outside surfaces of each sandwich for added crispness.
03 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes on each side, pressing lightly with a spatula to ensure even browning and melted cheese. Remove and let stand for 2 minutes prior to slicing and serving.

# Additional Tips::

01 -
  • The contrast between the panko's shatter and the cheese's stretch is genuinely addictive.
  • It's indulgent without being complicated, impressive without stealing your whole afternoon.
02 -
  • The oil needs to be hot enough that the panko sizzles the second it hits the pan, otherwise you'll end up with soggy, greasy pork instead of crispy.
  • Don't slice the pork too thick or it'll be hard to fit between the bread without making the sandwich impossible to handle.
03 -
  • Pound the pork chops lightly before seasoning them so they cook faster and more evenly.
  • Keep a bench scraper or flat spatula nearby while cooking the sandwiches to make sure the crust doesn't stick to the pan and tear.
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