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Pork Cemita

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 804kcal

Ingredients

Fried Pork Cemita:

  • 8 oz Pork chops boneless
  • Salt to taste
  • Black pepper to taste
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Seasoned bread crumbs
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 2 cups Vegetable oil for frying
  • 2 Brioche buns or cemita rolls
  • 1/2 cup Oaxaca cheese shredded
  • 1 Avocado sliced
  • ¼ cup Fresh cilantro chopped
  • 1 Jalapeño pepper sliced

Carrots and Ranch:

  • ½ cup Carrots peeled and cut into sticks (or use baby carrots)
  • ¼ cup Ranch dressing
  • 2 Pickle spears

Mango Lassi:

  • 1½ cups Frozen mango chopped
  • ¾ cup Plain yogurt
  • ¾ cup Milk
  • ¼ tsp Ground cardamom
  • 1 TBSP Sugar to taste
US Customary - Metric

Instructions

  • Season Pork: Season pork chops on both sides with salt and black pepper.
  • Set Up Coating: In shallow dishes, place flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder. Dredge each chop in flour, then eggs, and finally breadcrumbs.
  • Fry Pork: Heat oil in a skillet over medium-high heat. Fry pork chops until golden and cooked to an internal temperature of 150°F (66°C). Drain on paper towels.
  • Toast Buns: Lightly toast brioche buns.
  • Assemble Cemitas: Place a pork chop on each bun bottom, sprinkle with Oaxaca cheese, and top with avocado, cilantro, and jalapeños. Close sandwiches.
  • Make Mango Lassi: Blend mango, yogurt, milk, cardamom, and sugar until smooth. Adjust sweetness to taste.
  • Serve: Enjoy cemitas with carrots and ranch, pickle, and mango lassi.

Nutrition

Calories: 804kcal | Carbohydrates: 52g | Protein: 48g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 262mg | Sodium: 1219mg | Potassium: 1532mg | Fiber: 10g | Sugar: 21g | Vitamin A: 6720IU | Vitamin C: 23mg | Calcium: 363mg | Iron: 4mg