Prepare the Rooibos Tea: Boil water and remove from heat. Steep the tea for 10 minutes. Sweeten to taste. Then refrigerate until cool.

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.

Enjoy the pork cemita with cheddar chips, pickle, and rooibos iced tea.