If you’re looking for clever ways to use up stale bread, Superba Food + Bread has got you covered. This staple of the LA lunch scene is known for its Cali-light cuisine, new wave coffee classics and a phenomenal sourdough. Superba’s sourdough begins with a mild French levain, which is a bit less pronounced in sour flavor than San Francisco’s, and finishes with a delightful, lactic tang. The bread is phenomenal all on its own. Now, add some pork. And some ranch, an American stalwart for a reason. In this case, it’s infused with basil to bring balance and freshness to the finished dish.
The sauce starts with Japanese kewpie mayo, which is blended with a homemade basil oil; don’t worry, it’s really easy to make, and any leftovers add impressive, verdant flair to scrambled eggs for a quick and easy brunch. Fresh herbs and good, old-fashioned ranch seasoning (yep, from a packet) render this dressing a more-than-worthy accompaniment to heritage breed pork chops.
A combo, then, of sourdough and Parmesan is seasoned with ginger, Basque Espelette pepper and that still-same ranch powder to impart a delightful tang and depth to the finished pork. It’s the perfect main dish for anything from a quick weeknight supper to an al fresco lunch. (Because yes, it’s just as delicious hot or cold.)
Total Time: 40 mins
For the pork:
- 4 heritage breed, center-cut, bone-in pork chops
- All-purpose flour, for dredging
- 2 eggs, for breading
For the breadcrumbs:
- 2¼ pounds cubed sourdough bread
- 2⅔ ounces grated Parmesan
- 3½ teaspoons salt
- 2¾ teaspoons Espelette pepper
- 1 teaspoon ground ginger
- 2½ teaspoons ranch powder
- Dash cayenne pepper
For the basil oil:
- ¾ cup + 1½ tablespoons blend of canola and extra-virgin olive oil
- 2¼ ounces (about 2⅔ cups) fresh basil leaves
- 1⅔ cups spinach
For the basil ranch:
- ¾ cup crème fraiche
- ¼ cup buttermilk
- 3 tablespoons + 2 teaspoons basil oil (see above)
- 5 teaspoons kewpie mayonnaise
- 1 tablespoon + 1 teaspoon chopped parsley
- 1 tablespoon + 2 teaspoons chopped chives
- ⅔ teaspoon ranch powder
- ½ teaspoon white pepper
- Green fermented hot sauce, to taste
- For the breadcrumbs, preheat the oven to 350º F, and arrange the bread cubes on a baking sheet in an even layer. Toast for 10 to 15 minutes, tossing once. Add the bread cubes and all of the remaining ingredients to a food processor, and process until crumbled. Spread onto a plate or roasting pan and set aside.
- In a blender, combine the basil, spinach and blended oil. Quickly blend on high until all ingredients are incorporated. Transfer to a small pot and bring to a boil. Cook the oil over medium heat, whisking frequently, until the oil has quieted and no longer lets off steam. Strain through a coffee filter and let cool to room temperature.
- For the basil ranch, mix all of the ingredients until combined.
- For the pork, first lightly flatten the chops with a meat mallet until even with the bone (about ¾-inch thick). Set up three plates or baking sheets: one with flour, one with beaten egg, and one with breadcrumbs. One at a time, dredge chops lightly in flour, then coat fully in egg wash, and finally cover with breadcrumbs. Pan fry in extra-virgin olive oil for 3-4 minutes on each side.
- Dress four plates with basil ranch, and set one pork chop on each plate. Serve with slaw or salad.
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