Mole Pork Chop with Roasted Vegetables
September 15th, 2005
Tonight we’re eating pork chops stewed in a fresh mole sauce over rice with roasted asperagus and brussel sprouts tossed in pesto.
T: Oh my god this stuff was good.
A: seems like we’ve had that opening sentence a time or two, but, yeah, that stuff was pretty good.
T: it was more than pretty good. I’m rating it a 9.7/10. It was in my top 2 or 3 moles. It was great. It’s true that I’ve only had 4 or 5 moles. However, this was very close to the top. It could be the best. Although Mi Tierra in San Antonio was pretty good, too.
A: pretty good!?! Mi Tierra’s mole was the bomb diggity. It inspired me to make a mole. It was so damn good. Definately the best ever.
T: I’ve become a huge fan of brussel sprouts. They taste a lot like cabbage, which is good.
A: yeah, I enjoy them greatly. I particularly like them cooked any other way than boiled. I think that’s how people really go wrong with brussel sprouts.
T: How do you cook your brussel sprouts?
A: The first time you had them, they were grilled, and the second time you had them they were roasted.
T: They were really great roasted. mmm. I give them a 9.0 on the vegetable scale. Yes, there is a special scale for vegetables. I can’t compare them to meats very well. There is also a dessert scale.
A: Well I thought that the mole was very nice, although if you don’t like hot stuff you might not have been so keen on this. It had quite a kick, which I love. I give the mole an 8.4/10. As far as the veggies go, I give them an 8.4 as well. I hesitate to give them a higher score than the mole, but damn do I love roasted veggies. And, as a side note, my personal rating scale is general rating, I don’t rate on separate scales.
T: Milk was the perfect beverage to wash this one down with.
A: that makes sense, especially if your mouth was tingly from the heat. Milk will neutralize the oils from the peppers. Anyway, if anybody wants this recipe or any others, email us at us@whatwereeating.com.
Kwaherini mabibi na mabwana.