Bring water to a boil. Remove from heat, add the rooibos tea bags, and steep for 5–7 minutes. Remove the tea bags, sweeten with honey or sugar to taste, and refrigerate until chilled. 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 the beaten eggs, and one with seasoned bread crumbs mixed with paprika and garlic powder.

Dredge the pork chops in the flour until evenly coated.

Dip the floured pork chops into the beaten eggs, coating thoroughly.

Press the pork chops into the seasoned bread crumb mixture until fully coated.

Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops until golden brown and cooked to an internal temperature of 145°F (63°C).

Transfer the cooked pork to a paper towel–lined plate to drain excess oil and allow it to rest briefly.

Toast the brioche buns until lightly crisp.

Assemble the cemitas by placing the fried pork on the bottom half of the buns. Top with avocado slices, shredded Monterey Jack cheese, fresh cilantro, and jalapeño slices. Close the sandwiches.

Serve the fried pork cemitas with carrots and hummus, alongside the chilled rooibos iced tea.