I swear to you things like prepared mole verde in my fridge make all the difference between a real meal and cereal for dinner some nights. I know this might seem strange due to the content on this blog but in the summertime, come 6 o’clock I am in no mood to cook. I just want to relax with a salt-rimmed margarita (extra tequila please) and return to the days of irresponsible summers gone by.
But alas, I have children who depend on me to feed them (whose idea was this anyway?!) so I pick up my jar of Doña Maria and get to work. I start the grill, spread some of the oily paste on each side of some meaty chops and by the time the charcoal is glowing the pork chops are ready to go on. They grill up in mere minutes and I grill some vegetables to go with. All of the sudden my bad attitude is starting to lift as the charred chile smell wafts off the grill.
Dinner is served. And it is delicious.
- 4 thick-cut, bone-in pork chops
- 1/4 cup Prepared Green Mole Paste (Mole Verde)
- Slather both sides of each pork chop with the mole paste and season generously with salt and pepper. Let marinate at least 30 minutes or up to overnight.
- Heat a charcoal or gas grill to medium-high heat. Brush the grates with oil and grill the pork chops until browned one one side, about 4-5 minutes. Flip and continue cooking another 3-4 minutes on the other side.