Your Favorite LA Bakery Has a Recipe for a Top-Notch Pork Milanese

And the "American stalwart" that makes it so delicious

Pork Milanese from Superba

Pork Milanese from Superba

By Emily Monaco

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.)

Pork Milanese

Total Time: 40 mins

Servings: 4

Ingredients

For the pork:

For the breadcrumbs:

For the basil oil:

For the basil ranch:

Directions:

  1. 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.
  2. 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.
  3. For the basil ranch, mix all of the ingredients until combined.
  4. 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.
  5. Dress four plates with basil ranch, and set one pork chop on each plate. Serve with slaw or salad.
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