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
- 1/2 cup Oaxaca cheese shredded
- 1 Avocado sliced
- ¼ cup Fresh cilantro
- 1 Jalapeño pepper sliced
- ½ cup Carrots peeled and cut into sticks or use baby carrots
- ½ cup Ranch dressing
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
Instructions
- Season the pork chops with salt and black pepper on both sides.
- In three separate shallow dishes set up the all-purpose flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder.
- Dredge each pork chop in the flour, ensuring an even coating.
- Dip the floured pork chops into the beaten eggs, coating them thoroughly.
- Press the pork chops into the breadcrumb mixture, ensuring 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 150°F (66°C).
- Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
- Slice the buns in half or separate them and lightly toast them.
- Assemble: Place a fried pork chop on the bottom half of each bun, sprinkle shredded Oaxaca cheese over the pork, add avocado slices on top, then add cilantro and jalapeños to each cemita. Close the sandwiches.
- Mix the ingredients for the lemonade.
- Enjoy the pork cemita with carrots and ranch and homemade lemonade.
Nutrition
Calories: 874kcal | Carbohydrates: 60g | Protein: 38g | Fat: 56g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 914mg | Potassium: 1359mg | Fiber: 10g | Sugar: 24g | Vitamin A: 6468IU | Vitamin C: 69mg | Calcium: 154mg | Iron: 4mg
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 or cemita rolls
- 1/2 cup Oaxaca cheese shredded
- 1 Avocado sliced
- ¼ cup Fresh cilantro
- 1 Jalapeño pepper sliced
- ½ cup Carrots peeled and cut into sticks or use baby carrots
- ½ cup Ranch dressing
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
Instructions
- Season the pork chops with salt and black pepper on both sides.
- In three separate shallow dishes set up the all-purpose flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder.
- Dredge each pork chop in the flour, ensuring an even coating.
- Dip the floured pork chops into the beaten eggs, coating them thoroughly.
- Press the pork chops into the breadcrumb mixture, ensuring 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 150°F (66°C).
- Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
- Slice the buns in half or separate them and lightly toast them.
- Assemble: Place a fried pork chop on the bottom half of each bun, sprinkle shredded Oaxaca cheese over the pork, add avocado slices on top, then add cilantro and jalapeños to each cemita. Close the sandwiches.
- Mix the ingredients for the lemonade.
- Enjoy the pork cemita with carrots and ranch and homemade lemonade.
Nutrition
Calories: 874kcalCarbohydrates: 60gProtein: 38gFat: 56gSaturated Fat: 11gPolyunsaturated Fat: 20gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 255mgSodium: 914mgPotassium: 1359mgFiber: 10gSugar: 24gVitamin A: 6468IUVitamin C: 69mgCalcium: 154mgIron: 4mg
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