by Jason Martin, Isle of Capri Casino Hotel Boonville
I take pride in using as many local ingredients as possible in our kitchens at Isle of Capri Boonville. I feel that for flavor, locally-grown foods can’t be beat. This recipe highlights a lot of my favorite fresh foods from local growers. I featured pork from Patchwork Family Farms, which is based in central Missouri. Patchwork Family Farms refuses to use growth hormones or synthetic growth promoters on their animals. For the relish, I used an egg from Stanton Brothers Free Range Farms, based in Centralia, MO.
We get a lot of our produce from local Amish providers as well. Starting this year, we are growing some of these ingredients in our own garden at Isle of Capri. I’m looking forward seeing food through from planting to the final dish we serve to you.
Grilled Lemon and Herb Pork with Summer Vegetable Relish
Start to finish: 45 minutes
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon golden oregano, chopped
1 lemon, zested and juiced
Salt and pepper, as needed
Four 12 ounce pork loin chops, boned or not
1 medium zucchini
1 medium yellow squash
1 medium white onion
1 medium eggplant
1 medium red bell pepper
1 egg yolk
1 clove of garlic
4 fresh basil leaves
1 medium tomato, peeled and seeded
Extra virgin olive oil, as needed
In a large container, combine olive oil, minced garlic, oregano, lemon zest/juice, and salt and pepper. Add pork chops to the marinade, and let stand for 20-30 minutes. Then remove and wipe excess marinade from chops. Grill on medium barbecue grill until the internal temperature reaches 145 degrees. Cook time will be approximately 6 minutes on each side depending on thickness of chop.
To make relish, strip vegetables into ½ inch thick slices, cutting end-to-end, and grill until vegetables begin to caramelize and breakdown. Dice vegetables into ½ inch cubes and set aside, keeping warm. Place egg yolk, garlic, basil, and tomato into food processor, and blend until smooth. Drizzle olive oil into mix while blending to create dressing. A few drops of water can be added to adjust consistency; the final product should resemble a thick dressing.
Add enough dressing to grilled vegetables to coat. Spoon relish over pork and enjoy.