Ingredients
Fried Pork Cemita
- 2 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 (sub monterey jack if needed)
- 1 Avocado sliced
- ¼ cup Fresh cilantro whole leaves
- 1 Jalapeño pepper sliced
- 1 cup Celery cut into 3 inch-long sticks
- 1/2 cup Ranch dressing
Apple Juice
- 24 oz Apple juice cold
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), approximately 4 - 5 minutes per side.
- Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
- Slice the rolls in half and lightly toast them.
- Assemble: Place a fried pork chop on the bottom half of each roll. Sprinkle shredded Oaxaca cheese over the pork. Add avocado slices on top, then add half of the cilantro and jalapeños to each cemita. Close the sandwiches and serve immediately.
- Enjoy your delicious fried pork cemita with celery, ranch, and apple juice.
Nutrition
Calories: 1038kcal | Carbohydrates: 40g | Protein: 55g | Fat: 74g | Saturated Fat: 24g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 290mg | Sodium: 1458mg | Potassium: 1339mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1355IU | Vitamin C: 21mg | Calcium: 183mg | Iron: 4mg
Fried Pork Cemita
Ingredients
Fried Pork Cemita
- 2 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 (sub monterey jack if needed)
- 1 Avocado sliced
- ¼ cup Fresh cilantro whole leaves
- 1 Jalapeño pepper sliced
- 1 cup Celery cut into 3 inch-long sticks
- 1/2 cup Ranch dressing
Apple Juice
- 24 oz Apple juice cold
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), approximately 4 - 5 minutes per side.
- Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
- Slice the rolls in half and lightly toast them.
- Assemble: Place a fried pork chop on the bottom half of each roll. Sprinkle shredded Oaxaca cheese over the pork. Add avocado slices on top, then add half of the cilantro and jalapeños to each cemita. Close the sandwiches and serve immediately.
- Enjoy your delicious fried pork cemita with celery, ranch, and apple juice.
Nutrition
Calories: 1038kcalCarbohydrates: 40gProtein: 55gFat: 74gSaturated Fat: 24gPolyunsaturated Fat: 20gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 290mgSodium: 1458mgPotassium: 1339mgFiber: 9gSugar: 8gVitamin A: 1355IUVitamin C: 21mgCalcium: 183mgIron: 4mg
Tried this recipe?Let us know how it was!