I’m finally getting around to posting my Belcampo review for y’all!!! If you’re not familiar with Belcampo’s products/mission behind their company, I highly recommend taking a second to read their website and learn about their sustainable efforts to producing high-quality meat. This recipe was created using their delicious pork chops, but from what I’ve heard, you can’t go wrong with any of their products!

This recipe was also inspired by Brio’s double-cut pork chops and IYKYK. I grew up in Cleveland and my family loved spending time on the Eastside. I think we went to Beachwood Mall and Legacy Village at least once a week, especially during the summer. We rarely ate out growing up unless it was for a fun/special occasion because my parents loved cooking gourmet meals at home. But one of my favorite places to go for dinner was Brio. I’m not usually a fan of chain restaurants but Brio’s pork chops are just so. damn. good. My dad and I would split the double-cut pork chop with mashed potatoes and thick-cut asparagus. I swear you could cut these babies with a butter knife. My mouth is watering just typing this. I haven't had one of Brio’s pork chops in probably over ten years, so I decided it was time to recreate this savory dish on my own.

I was introduced to Belcampo while listening to the TSC podcast and instantly fell in love with Anya Fernald’s mission. Her story/brand really opened my eyes and has led me to become very conscious of the quality of meat I put into my body. I mean think about it, that (cheap) chicken you buy at the store was “raised” by being fed an absurd amount of hormones/corn/grains so it would double in size in half the time, and Americans buy this chicken thinking “this is healthy because it’s protein!” But in reality, you’re eating a hormone-induced chicken, so you’re actually just eating a bunch of hormones!!!!! *End rant.*

After learning all about Belcampo, I knew I needed to try it for myself so I purchased 2 pork chops online. You can choose when you want your meat delivered and it arrives in an insulated box so all you have to do is pop it in your freezer when it comes! Their products are very high-quality, so they are on the pricier side, but I believe that health is wealth. Any Belcampo products would also make a great gift for the meat lovers in your life! Or maybe you have some celebrating to do and want to splurge on a nice home-cooked dinner!

When I was ready to make the pork chops for dinner, I took them out of the freezer and let them thaw on my countertop all day. I’ll tell ya how we made these delicious pork chops below!

Also, I’m 100% adding Mt. Shasta / The Belcampo Farm to my bucket list!!! So if you want to come just send me a DM. ;)

Before we begin, it’s important to note that when cooking meat you really need a meat thermometer. This will help ensure your food is 1.) cooked to temperate and edible and 2.) tender and delicious! I also used a cast iron skillet but if you don’t have one a stainless steel pan works just fine!

Bone-In Pork Chops w/ Mashed Potatoes & Thick-Cut Asparagus (yields 2 very large servings)

Ingredients:

2 thick-cut grass-fed bone-in pork chops (preferably Belcampo)
1 bunch of thick-cut asparagus
2 russet potatoes
1 stick tbsp. ghee (or butter)
avocado oil for cooking
4 unpeeled cloves of garlic
2 sprigs of rosemary
salt & pepper to season

Instructions:

wait for your Belcampo to arrive (seriously guys...it’s worth it)
if your pork chops are frozen, take them out of the freezer and thaw them on your countertop for a few hours before cooking
preheat your oven to 275°f. pat dry chops and season w/ with salt
place chops on a wire rack on a foil-lined baking sheet—if you don’t have a wire rack you can totally just put them directly on your oven rack with the baking sheet on the lower rack (to catch the drippings). if you are using a cast iron skillet, you will need to preheat your skillet in the oven at this time. use foil-lined cast iron to catch drippings instead of the baking sheet
cook pork chops in the oven until they reach an internal temperature of 95-100°f (~20 minutes)
while pork chops are cooking, bring a pot of liberally seasoned saltwater to a boil. quarter potatoes and add to water, but only when the chops are cooked to temperature
while the potatoes are cooking, remove the chops from the oven and set aside. transfer your cast iron skillet to the stovetop and turn heat to medium-high. it’s going to get HOT but this is what you want!
pat the chops dry and brush lightly with oil to allow the seasoning to stick to the chops. season again with kosher salt and freshly cracked pepper. add a tablespoon of oil to the pan and sear chops until a nice crust has formed (~2-3 minutes). flip and repeat for the other side
if you are using a heavy pan like cast iron skillet or stainless steel, turn off the heat, otherwise, turn the heat to medium-low and carefully stand the chops up on their sides with the fat cap in contact with the pan and hold them in place using your tongs until you form a nice sear on the fat cap, ~2 minutes, then return the chops to their original position
smash 2 unpeeled cloves of garlic and toss them into your pan w/ 2 springs of rosemary and half a stick of butter or ghee. now it’s time to baste! (if you’re using a cast iron make sure to place a potholder around the handle so you don’t burn yourself!!!) carefully tilt the pan and spoon the hot, flavored butter/ghee onto the pork chops for about 1 minute or until the internal temp becomes 125-130°f
set aside cooked chops and cover with tin foil to rest and reserve the pan with the butter to cook your asparagus in
oh no! did you already forget about the potatoes?? don’t worry, they should be done cooking by now. you will know they are cooked when they can be easily pierced with a knife (~12 minutes)
strain potatoes and place them back in the pot. add 2 cloves of finely minced garlic and the other half of the butter to the pot. mash potatoes using a potato masher (or mash using a whisk or food mill if you don’t have a masher) and season w/ salt and pepper. keep warm by covering the pot with a lid
asparagus time! using the same pan you cooked your chops in, reheat by turning the heat up to medium-high. add your asparagus and toss in the leftover butter. season w/ salt and pepper and cook, rotating occasionally
once asparagus is finished cooking it’s time to plate, serve, & enjoy!!

notes:

again, make sure if you are using a cast iron skillet that you place a potholder around the handle before touching!! i don’t want any of you to get burned
as you can see, I love Belcampo pork chops but you can TOTALLY buy your chops at the grocery store or local butcher! just make sure they are grass-fed and bone-in

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