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
- 1/2 cup Oaxaca cheese shredded
- 1 Avocado sliced
- ¼ cup Fresh cilantro
- 1 Jalapeño pepper sliced
Sides
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Hummus
- 2 Pickle spears
Chia Fresca
- ½ cup Lemon juice fresh squeeze
- 2 TBSP Maple syrup (or honey)
- ½ tsp Chia seeds
- 16 oz Water
- Pinch Salt
- Fresh mint for garnish
Instructions
- 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, sprinkle shredded Oaxaca cheese over the pork, add avocado slices, then top with cilantro and jalapeño slices. Close the sandwiches.
- To prepare the chia fresca, combine fresh lemon juice and maple syrup (or honey) in a medium pitcher. Stir until blended.
- Add the chia seeds and a pinch of salt. Slowly pour in still water while stirring gently to combine. Let sit for a few minutes until the chia seeds begin to swell.
- Pour the chia fresca into glasses and garnish with fresh mint leaves.
- Serve the fried pork cemitas with carrot sticks, hummus, pickle spears, and a glass of chilled chia fresca.
Nutrition
Calories: 675kcal | Carbohydrates: 67g | Protein: 37g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1093mg | Potassium: 1561mg | Fiber: 15g | Sugar: 22g | Vitamin A: 11688IU | Vitamin C: 48mg | Calcium: 206mg | Iron: 5mg
Fried Pork Cemita
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
- 1/2 cup Oaxaca cheese shredded
- 1 Avocado sliced
- ¼ cup Fresh cilantro
- 1 Jalapeño pepper sliced
Sides
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Hummus
- 2 Pickle spears
Chia Fresca
- ½ cup Lemon juice fresh squeeze
- 2 TBSP Maple syrup (or honey)
- ½ tsp Chia seeds
- 16 oz Water
- Pinch Salt
- Fresh mint for garnish
Instructions
- 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, sprinkle shredded Oaxaca cheese over the pork, add avocado slices, then top with cilantro and jalapeño slices. Close the sandwiches.
- To prepare the chia fresca, combine fresh lemon juice and maple syrup (or honey) in a medium pitcher. Stir until blended.
- Add the chia seeds and a pinch of salt. Slowly pour in still water while stirring gently to combine. Let sit for a few minutes until the chia seeds begin to swell.
- Pour the chia fresca into glasses and garnish with fresh mint leaves.
- Serve the fried pork cemitas with carrot sticks, hummus, pickle spears, and a glass of chilled chia fresca.
Nutrition
Calories: 675kcalCarbohydrates: 67gProtein: 37gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 76mgSodium: 1093mgPotassium: 1561mgFiber: 15gSugar: 22gVitamin A: 11688IUVitamin C: 48mgCalcium: 206mgIron: 5mg
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