Belcampo Pork Chops & Summer Fruit Salsa

by sammymoniz

This Belcampo Pork Chops & Summer Fruit Salsa recipe is not only full of fresh summer flavor but it’s packed with nutrients. This bone-in thick-cut pork chop with a generous fat cap will render down and give you a TON of flavor. Cooked perfectly to the right temperature and you’ll have a juicy bit of pork with every bite. Perfectly paired with fresh summer fruits and tossed with oil, vinegar and herbs to light up your tastebuds! We love pairing thick juicy pork chops with fresh fruits, the flavors are so complementary and bring out the natural sweetness of the pork.

What is Belcampo?

For starters, it’s a magical place! I had the opportunity to visit this farm in the summer of 2019 for a Traeger cooking weekend with a few other Traeger ambassadors and I was astonished by the work they’re doing on that farm. Belcampo is a hyper-sustainable meat company that raises all of its beef, chicken, pork and lamb on a climate-positive and carbon-neutral farm at the base of Mount Shasta. They focus of farming the right way– with Certified Organic, Certified Humane, regenerative and climate-positive practices, which means it’s better for you, the planet and the animals. It is also a vertically-integrated company which means they do it all! They raise the animals on their own USDA Certified Organic farms in California, and from farmers in their partner farm program and all their animals are processed onsite at its own USDA-inspected, Certified Humane facility that integrates a strict coding system allowing full traceability from animal birth to butchery to your plate.

What is regenerative agriculture?

Regenerative Agriculture is a holistic land management practice that aims to improve soil health and reverse climate change by expanding biodiversity, improving the water cycle, increasing organic matter in the soil, and transferring carbon from the atmosphere to the soil. At Belcampo it means that animals graze on open pastures and seasonal grasses to cultivate healthy soil. The result is meat that is higher in nutrients and healthy fats– a positive for you and for the planet!

Belcampo’s regenerative agriculture practices increased soil carbon at an average of over 19% based on 15 samples sites over a 6-year period. This means Belcampo is building healthy, fertile soils that won’t just sustain, but regenerate our planet!

Bone-in pork chops cooked in a cast iron skillet

Good for the soil and good for you.

The way Belcampo raises its animals also has several other positive benefits for the environment.  It sends nutrients and goodness back into the soil. They don’t use any added fertilizers only all non-GMO crops and lots of careful planning and hard work. These practices help reduce run-off to trap moisture in, keep the soil cool, and limit the impact on the watershed. These along with minimal tillage all to to prevent soil erosion and build soil structure. Not only do grass-fed and pasture-raised meats like Belcampo have amazing benefits for the planet but also for your health compared to conventional meats. Belcampo’s animals also grow more slowly as nature intended – this is a difference you can see and taste. I mean, would you just LOOK at the beautiful meat and fat-cap on that pork! Belcampo’s pork is pasture-raised and while the product is not yet Certified Organic, the practices at the farm are Organic.

Food for the soul.

These pork chops bring back some very strong food memories for me. During my farm visit to Belcampo, we cooked all day and at the end of each day had a large family-style dinner on the lawn. With Mount Shasta as the backdrop, and the twinkle lights strung above the table for light, I took my first bite of their pork chops and was in heaven. It was simply seasoned with salt and pepper and accompanied by a jalapeño compound butter. Wow, just wow! I hope this meal gives you all the feels like that meal did for me!

Finished plate of Belcampo Pork Chops & Summer Fruit Salsa with white rice.

Looking for similar dinner ideas?

Here are a few to try:

PORK CHOPS WITH CRANBERRY SWEET ITALIAN SAUSAGE CRUMB

SMOKED CHICKEN & MANGO BOWL

CRISPY CHICKEN THIGHS WITH BALSAMIC RED ONIONS AND ROASTED GRAPES

Lastly, if you make this Belcampo Pork Chops & Summer Fruit Salsa recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

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Belcampo Pork Chops & Summer Fruit Salsa

sammymoniz This Belcampo Pork Chops & Summer Fruit Salsa recipe is not only full of fresh summer flavor but it’s packed with nutrients. This… Dinner Belcampo, Pork, Pork Chops, Summer, Grill, Cast Iron European Print
Feeds: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Instructions

  1. Preheat the oven to 450°F.
  2. Heat a large cast iron skillet over medium-high heat.
  3. Season the pork chops with salt and pepper and smear with the whole grain mustard.
  4. Starting with the fat-cap, sear the pork for 3-4 minutes on each side. As the fat-cap renders is offers cooking fat to continue cooking the pork on the other sides.
  5. Once the pork is seared on all sides move the entire cast iron skillet to the oven to continue cooking. Cook the pork until the internal temperature reaches 140-145°F, about 6-8 minutes.
  6. In a medium bowl mix the nectarines, blueberries, basil, olive oil, shallots, balsamic vinegar, cardamom and honey. Season to taste with salt and pepper. Store in the fridge until ready to serve. 
  7. Remove the pork from the oven and rest for 5 minutes before serving. 
  8. Serve with cooked white rice or rice pilaf and top with summer fruit salsa.

Notes

Nutrition Information:  Serves 4 / 524 cals / 31g F / 19g C / 41g P (not including rice / rice pilaf)

2 comments
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2 comments

Tanya Hunter May 7, 2021 - 6:18 pm

Hey Sammy! How much cardamom should be used? I see it in the instructions but not the ingredient list? Thanks!

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sammymoniz May 8, 2021 - 7:27 am

Thanks for the catch! I’ve updated the ingredient list with the cardamom!

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