Taste all the beautifully balanced flavors of this tender grilled pork chop infused with garlic and rosemary. Brussels sprouts on the side are the perfect accompaniment and the whole thing is tied together with a delicate cream sauce.
Chef Janelle Timpe is an experienced restaurant professional and an up-and-coming Chef. Born and raised in Orange County, Ca. she studied Culinary Arts at The Culinary Institute of America in Hyde Park. She has worked for many renowned Chefs throughout the country including Chef Charlie Kiely at The Grocery, Chef Eric Korsh at North End Grill, and Chef Michael Anthony and Chef Suzanne Cupps at Untitled at The Whitney Museum. Most recently, Chef Janelle worked with Chef Robert Curry at Auberge Du Soleil, which has held a Michelin Star for over 20 years. Her focus has always been fine dining with an emphasis on local ingredients and sustainable practices. Chef Janelle’s techniques are largely influenced by French cuisine but her dishes often have the playfulness of New American cuisine, and the influences of her childhood.
As a chef at CookUnity, Janelle is thrilled to be creating bold flavorful meals. Her menu features Vietnamese dishes, using Asian ingredients, as well has a healthy twist on the classics.
This was so tasty!!!! One of my favorite meals so far. The pork chop I got was so thick and juicy. It did take a long time to heat up in the oven, but it was delicious and worth the wait.
Kayla · 10/08/21
Taste and ingredients
PHILIP · 09/22/21
pork was SO juicy... would have loved a bit more other vegetables to add into the pork and noodles.
David · 09/03/21
PHILIP · 08/31/21
This is my favorite so far - filling and delicious. Could use a couple more vegetables but super happy.
Diana · 08/01/21
Gwendolyn · 07/25/21
too large pork chop
Micalla · 10/12/21
Sauce packet was not sealed in shipping
Ryan · 09/22/21
Canola Oil, Fish Sauce, Five Spice, Garlic, Ginger, Kosher Salt, Lemon Grass, Rice Vinegar, Sambal Chili Paste, Scallions, Sesame Oil, Sugar, Water
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Signature meals by Janelle, prepared in small batches and available to order directly to your door.