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!