For the very first “Cook This” segment on Eat Drink Indiana Radio that originally aired on WFYI HD2 on Nov. 1, chef Neal Brown of Pizzology and the Libertine Liquor Bar prepared a terific bone-in pork chop with arugula and burrata.
You can also find the segment on the 2014 year-in-review episode that aired Dec. 27.
A 12-ounce bone-in pork chop from Kincaid’s was the ingredient chef Neal Brown prepared for a “Cook This” segment on Eat Drink Indiana Radio on WFYI HD2.
Chef Neal Brown prepared the chop in the Mass Ave’s Pizzology’s wood-burning pizza oven.
To accompany the pork chop, Brown made a ricotta- and pesto-filled burrata.
The final dish: oven-roasted pork chop with burrata and arugula salad.
