I've been wanting to make this since getting the Mesa Grill cookbook, mostly because the colors are so pretty. The mole was just alright. I tasted it so many times while making it that I didn't even want anymore by the time I sat down to eat. The friends I had over said it was great, but they say everything is great, God bless em.
The chop was brined, sous vide and pan seared. Orange sauce is made with roasted red peppers and chipotle, green is cilantro oil. Also served the roasted potatoes from serious eats, which were awesome, and more sprouts.
