Crispy Panko Pork Chop Melt (Printable)

Golden panko pork chops layered with melted cheddar and buttery toasted bread for a satisfying melt.

# 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 extra crispness)

# Directions:

01 - Pat pork chops dry and season evenly with salt and pepper. Set up three shallow bowls containing flour, beaten eggs, and a mixture of panko breadcrumbs with garlic powder and smoked paprika. Dredge each pork chop first in flour, then egg, then panko, pressing to coat thoroughly. 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 the internal temperature reaches 145°F. Drain on paper towels and rest for 5 minutes before slicing thinly.
02 - Arrange bread slices and spread softened butter on one side of each. On the unbuttered side, layer one slice of cheddar, a generous portion of sliced pork chop, and another slice of cheddar. Top with a second slice of bread, buttered side facing outward. Optionally, spread a thin layer of mayonnaise on the outside for added crispness.
03 - Preheat a large skillet or griddle over medium heat. Cook assembled sandwiches 3 to 4 minutes per side until the bread turns golden brown and the cheese melts. Use a spatula to press lightly for even browning. Allow sandwiches to rest for 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • The panko crust stays crispy even after the cheese melts around it, creating layers of texture that a plain grilled cheese could never achieve.
  • It feels indulgent enough for dinner but comes together in under 40 minutes, making it perfect for weeknight wins.
  • You get to customize it—add pickles, mustard, or swap cheeses depending on what's calling to you that day.
02 -
  • Panko loses its crispness if it sits in melted cheese too long, so don't assemble and wait—fry, slice, and grill in sequence for maximum texture contrast.
  • The internal temperature of pork chops matters; 145°F isn't just food safety, it's the difference between tender and rubbery, so use a meat thermometer without shame.
  • If your bread is falling apart under the weight, you picked the wrong bread—go back to the store and get something with actual structure.
03 -
  • Slice your pork chops thin enough to bend—thick slices make the sandwich harder to bite through and the cheese less likely to melt completely around them.
  • Let your butter come to room temperature before spreading; it distributes more evenly and browns more beautifully than cold butter straight from the fridge.
  • If you're making multiple sandwiches, keep the finished ones in a warm oven (200°F) while you cook the rest so everyone eats them hot and together.
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