Fried Pork Cemita

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 1326kcal

Ingredients

Fried Pork Cemita

  • 8 oz Pork chops boneless
  • Salt to taste
  • Black pepper to taste
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Seasoned bread crumbs
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 2 cups Vegetable oil for frying
  • 2 Brioche buns or cemita rolls
  • 1 cup Monterey jack cheese shredded
  • 1 Avocado sliced
  • ¼ cup Fresh cilantro
  • 1 Jalapeño pepper sliced

Carrots and Hummus

  • 1 cup Carrots peeled and cut into sticks or baby carrots
  • 1/2 cup Hummus

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes
US Customary - Metric

Instructions

  • Prep all ingredients as listed above.
  • Season the pork chops on both sides with salt and black pepper.
  • Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with paprika and garlic powder.
  • Dredge each pork chop in flour until evenly coated.
  • Dip the floured pork chops into the beaten eggs, coating them thoroughly.
  • Press the pork chops into the seasoned breadcrumb mixture, making sure they are fully coated.
  • Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded pork chops into the hot oil and fry until golden brown and cooked to an internal temperature of 145°F (63°C) with a 3-minute rest time.
  • Once cooked, transfer the pork chops to a paper towel-lined plate to drain excess oil.
  • Slice the brioche buns in half and lightly toast them.
  • Assemble the cemitas: Place a fried pork chop on the bottom half of each bun, add avocado slices, cheese, then top with cilantro and jalapeño slices. Close the sandwiches.
  • Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, then refrigerate until ready to serve over ice.
  • Serve the pork cemita sandwiches with carrots and hummus and iced ginger tea.

Nutrition

Calories: 1326kcal | Carbohydrates: 137g | Protein: 71g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 291mg | Sodium: 1775mg | Potassium: 1688mg | Fiber: 18g | Sugar: 11g | Vitamin A: 12353IU | Vitamin C: 25mg | Calcium: 707mg | Iron: 12mg

Fried Pork Cemita

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 1326 kcal

Ingredients
 
 

Fried Pork Cemita

  • 8 oz Pork chops boneless
  • Salt to taste
  • Black pepper to taste
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Seasoned bread crumbs
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 2 cups Vegetable oil for frying
  • 2 Brioche buns or cemita rolls
  • 1 cup Monterey jack cheese shredded
  • 1 Avocado sliced
  • ¼ cup Fresh cilantro
  • 1 Jalapeño pepper sliced

Carrots and Hummus

  • 1 cup Carrots peeled and cut into sticks or baby carrots
  • 1/2 cup Hummus

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes

Instructions
 

  • Prep all ingredients as listed above.
  • Season the pork chops on both sides with salt and black pepper.
  • Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with paprika and garlic powder.
  • Dredge each pork chop in flour until evenly coated.
  • Dip the floured pork chops into the beaten eggs, coating them thoroughly.
  • Press the pork chops into the seasoned breadcrumb mixture, making sure they are fully coated.
  • Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded pork chops into the hot oil and fry until golden brown and cooked to an internal temperature of 145°F (63°C) with a 3-minute rest time.
  • Once cooked, transfer the pork chops to a paper towel-lined plate to drain excess oil.
  • Slice the brioche buns in half and lightly toast them.
  • Assemble the cemitas: Place a fried pork chop on the bottom half of each bun, add avocado slices, cheese, then top with cilantro and jalapeño slices. Close the sandwiches.
  • Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, then refrigerate until ready to serve over ice.
  • Serve the pork cemita sandwiches with carrots and hummus and iced ginger tea.

Nutrition

Calories: 1326kcalCarbohydrates: 137gProtein: 71gFat: 56gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 291mgSodium: 1775mgPotassium: 1688mgFiber: 18gSugar: 11gVitamin A: 12353IUVitamin C: 25mgCalcium: 707mgIron: 12mg
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