Cut potatoes into 1/4"-thick fries and pat dry. Place fries on prepared baking sheet and toss with 4 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

Carefully remove from oven. Add chile and cumin rub and toss to coat. Sheet and fries will be hot! Use a utensil.

While fries roast, continue recipe.

Pat pork dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Place piri piri seasoning (to taste) and panko on a plate. Combine and spread into an even layer.

Evenly coat both sides of pork with mayonnaise and season both sides with a pinch of salt and pepper.

Place pork onto panko mixture, pressing gently to adhere to both sides.

Place a large non-stick pan over medium heat.

Spray cut-side of rolls with cooking spray. Add rolls, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

Remove from burner. Transfer rolls to a plate.

Line a plate with a paper towel.

Return pan used to toast rolls to medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay pork chops away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 3-6 minutes.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Transfer pork to towel-lined plate and season with a pinch of salt. Rest, 3 minutes.

Plate dish as pictured on front of card, topping bottom roll with pork, cheese, chipotle crema, guacamole, and top roll. Halve chops, if desired. Bon appétit!