Marinated Pork Chops with Vegetables and Couscous
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 (includes marinating): 45 min. Cook time: 25 min1 h 10 m 2
- 2 tbsp. + 2 tsp. lapsang souchong tea leaves, divided
- 2 c. lukewarm water
- 1 c. beef broth
- 2 tbsp. soy sauce
- 2 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- 2 thin-cut pork chops
- 1 tsp. cinnamon
- 1/2 tsp. peppercorns
- 1 tsp. kosher salt
- 2 tbsp. 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)
Put 2 tbsp. of the lapsang tea leaves into lukewarm water to steep. Let sit 20-30 min., until nice and dark. Strain and divide into 2 one-cup portions. One cup will be used for the marinade (below), the other for the couscous and veggies. To the veggie/couscous portion, add the cup of beef broth.
Marinade: Combine 1 c. of the brewed tea with soy sauce, vinegar, and olive oil. Pour over pork chops in a shallow baking dish. Cover and let marinate in the refrigerator for 30-45 min.
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. Panfry the pork chops to desired doneness, 3-4 min. per side. Remove to a plate in a warm oven.
Couscous: In a saucepan, heat as much of the broth mixture as required following the couscous package instructions; reserve the excess.
Veggies: In the chops skillet, sautee the onion until soft and translucent. Add bell pepper strips and sautee 1 min. 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!