Fried Pork Cemita

Prep Time 20

Cook Time 15

Servings

Calories 675kcal

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 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) with a 3-minute rest time.
Once cooked, transfer the 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, then top with cilantro and jalapeño slices. Close the sandwiches.
To prepare the chia fresca, combine fresh lemon juice and maple syrup (or honey) in a medium pitcher. Stir until blended.
Add the chia seeds and a pinch of salt. Slowly pour in still water while stirring gently to combine. Let sit for a few minutes until the chia seeds begin to swell.
Pour the chia fresca into glasses and garnish with fresh mint leaves.
Serve the fried pork cemitas with carrot sticks, hummus, pickle spears, and a glass of chilled chia fresca.