By David Peterson
April 3, 2019
The Dishes

VIVO Kitchen on Twin Cities Live – Pork Scaloppine Recipe

VIVO Kitchen on Twin Cities Live – Pork Scaloppine Recipe

VIVO’s Director of Culinary Development, Chef Daniel Wesener made his fourth appearance on KSTP-TV’s “Twin Cities Live” program on March 18th. Chef Dan has become a regular face on TCL, sharing delicious recipes that can easily be made at home for their weekly “Monday Night Meal” segment.

In this appearance, Chef Dan prepared Pork Scaloppine, a quick and easy dish featuring thin sliced pork chops (see full recipe below). As a part of our commitment to local and sustainable sources, Dan featured Duroc pork from Compart Family Farms, the same family owned farm where VIVO Kitchen’s signature pork chops are raised.

A link to this full segment can be viewed at: Twin Cities Live – VIVO – Pork Scaloppine Recipe

VIVO Kitchen’s Pork Scaloppine Recipe

  1. Trimmed pork chop, cut or pounded thin ¼” 2 pieces (about 5-6 oz wt.)
  2. Salt and pepper to season
  3. Flour
  4. 1 oz Canola oil
  5. 1 Tbsp Butter
  6. 3 Baby Artichoke Hearts, cooked, halved 
  7. 1 Tbsp Shallots
  8. 1 oz Pinot Grigio
  9. 2 oz Cream
  10. 1 Lemon wedge
  11. 1-½ oz Chicken Stock 
  12. Capers


  1. Lightly season pork chop then dredge in flour and shake off excess.
  2. Put oil and butter into medium hot sauté pan.
  3. Add pork and artichokes.
  4. Flip as soon as you see some changing of color around the outside edge of the pork pieces.
  5. Add shallots, and sauté for 20 seconds
  6. Add Pinot Grigio, lemon, capers, and chicken stock.
  7. Bring to simmer, remove pork after 20 to 30 seconds and plate.
  8. Place sauce back onto heat, season lightly, reduce until sauce is somewhat thickened and about ½  to ¾ oz remains. (if you reduce too far, just add a touch more stock)
  9. Remove from heat and swirl in room temperature butter to mount sauce.
  10. Pour sauce over pork slices


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