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.

Mix the ingredients for the lemonade.

Enjoy your delicious fried pork cemita with carrots and ranch and homemade lemonade.