Pork Scallopini Meal Kit

  • Pork Scallopini
  • Pork Scallopini
  • Pork Scallopini
  • Pork Scallopini
  • Pork Scallopini
  • youtube

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  • Description
  • Nutrition Facts
  • Pan-seared pork chops simmered in a vibrant lemon, garlic, and white wine sauce made with capers and a touch of cream. Served with wild rice pilaf and fresh green beans.

    Cook time

    15 minutes

    Master Chef

    Leroy Walker


    2 servings

    Net weight

    34.8 oz (2.18 LBS) 0.99 kg

  • Marinated Pork Loin Chops
  • Lemon Garlic Sauce
  • Microwavable Wild Rice Pilaf
  • Cut, Washed Green Beans
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Watch How The Chefs Cook It


  • 1
    Cook Veggies

    Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    Set Veggies Aside

    Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

  • 3
    Cook Meat

    Heat skillet over MEDIUM-HIGH for 1-2 minutes and add remaining olive oil. Add pork to skillet and cook for 2-3 minutes on each side or until cooked thoroughly.

  • 4
    Heat Rice

    While pork is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.

  • 5
    Sauce It Up

    Once pork is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn pork to coat it with sauce.

  • 6
    Finish Plating and Serve

    Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion pork onto plates and cover with remaining sauce from skillet. Caution: Plates will be hot. Handle with oven mitt.

To Cook You Need

  • Large Skillet with Lid
  • Tongs
  • Scissors
  • Oven Mitt

Created By

Leroy Walker

Executive Chef

Chef Leroy’s eclectic menu of New American and French influenced dishes at Bistro 234 reflects his creativity and passion for cooking. Through humble beginnings, Chef Leroy started as a dishwasher and was determined to learn from the best Chefs around him. "Hard work through the restaurant ranks and hands on experience is really the best way to become a Chef," states Chef Leroy. Now thirty years later he is the Executive Chef in his hometown at Bistro. "I love to dissect how and why other Chefs have created flavors and pairing of ingredients together to make a dish, and then try to recreate and interpret it my own way. The process of creating dishes is constantly running through my mind. I love to cook!" states Chef Leroy.

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