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Marinated Pork Chops with Vegetables and Couscous

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Smoky Lapsang Souchong gives a savory flavor to the chops, vegetables, and couscous, tying together all the elements. A simple, healthy, and delicious trio of recipes that's sure to get compliments.

Prep Time: Prep time (including marinating): 45 min.
Cook time: 20 min
Serving Size: 2

Ingredients

2 Tbs + 2 tsp Lapsang Souchong tea leaves, separated
2 c lukewarm water
1 c beef broth
2 Tbs soy sauce
2 Tbs apple cider vinegar
2 Tbs olive oil
2 thin-cut pork chops
1 tsp cinnamon
1/2 tsp peppercorns
1 tsp kosher salt
2 tbs paprika
1 tsp cumin
1 onion, sliced
3 bell peppers, assorted colors, cut into strips
1 package couscous, neutrally flavored (I used Near East's Toasted Pine Nut flavor)

Directions
Tea/Liquid Prep: Put 2 Tbs of the Lapsang into the lukewarm water to steep. Let sit 20-30 minutes, until brew is nice and dark. Strain and divide into two one-cup portions. One cup will be used for the marinade (below), the other for the couscous and the veggies. To the veggie/couscous portion, add the cup of beef broth.

Marinade: Combine 1 c of the brewed tea with the soy sauce, vinegar, and olive oil. Pour over the chops in a shallow baking dish. Cover, and let marinate in the refrigerator for 30-45 minutes.

Rub: Fine-grind 2 tsp of Lapsang leaves with whole spices (including the salt) in a spice grinder; combine with paprika and pre-ground spices.

Chops: Drain the chops and pat dry. Coat liberally with the tea-spice rub. In a large skillet, heat enough olive oil to coat the bottom of the pan thoroughly. Pan-fry the pork chops to desired doneness, 3-4 minutes per side. Remove to a plate in a warm oven.

Couscous: In a saucepan, heat as much of the broth mixture as required in the couscous package instructions; reserve the excess. Follow package directions, substituting tea-broth for water.

Veggies: In the chops skillet, sauté the onion until soft and translucent. Add bell pepper strips and sauté 1 minute. Add excess broth and any collected juices from the chops to the skillet and cover. Cook until crisp-tender, and remove with a slotted spoon.

Combine chops, veggies, and couscous on a serving platter. Heat skillet juices over high heat until thickened; drizzle over the platter. Enjoy!