Prepare all ingredients as listed above.

Make the rooibos iced tea: Bring water to a simmer, then remove from heat. Steep the rooibos tea bags (or loose tea in an infuser) for 10 minutes. Remove the tea bags, stir in honey or sugar to taste, and refrigerate until cool. Serve over ice.

Season the pork: Pat the pork chops dry and season both sides with salt and black pepper.

Prepare three shallow dishes: One with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with paprika and garlic powder.

Dredge each pork chop in flour, then dip into the beaten eggs, and finally coat in the breadcrumb mixture until fully covered.

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). Let the pork rest for 3 minutes before serving.

Transfer the fried pork chops to a paper towel-lined plate to drain excess oil.

Slice the brioche buns in half and lightly toast them.

Serve the pork cemitas with carrots, hummus, along with rooibos iced tea.