Prep all ingredients as listed above.

Bring water to a boil, steep the Rooibos tea bags for 5–7 minutes, remove the tea bags, sweeten to taste, and refrigerate to chill. Serve over ice.

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 the 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), then allow the pork to rest for 3 minutes before assembling.

Transfer the cooked 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, shredded Monterey Jack cheese, cilantro, and jalapeño slices. Close the sandwiches.

Serve the fried pork cemita sandwiches with apple slices and peanut butter, alongside the rooibos iced tea.