Serves one as written

• 1 3 oz pork chop
• 2 tbsp diced green bell pepper
• 1 sliced green onion base
• 1 1/2-inch diameter bunch of enokitake
• 1 tbsp dried kelp, leek, and mushroom mix
• 1 egg
• olive oil
• balsamic vinegar
• fresh-ground black pepper
• crushed red pepper
• salt
• 1/4 cu couscous
• 1/6 cu thick kefir
• 1/4 cu water
• 1/4 tsp molasses

1. Baste pork chop in full-strength balsamic vinegar.
2. Drain, reserving liquid.
3. Add salt and fresh-ground black pepper to chop to taste.
4. Start frying pork chop, onion, enokitake, and bell pepper in olive oil over low heat. Stir continuously, flipping chop often.
5. Reconstitute dried kelp mixture by simmering in a minimal amount of liquid, including vinegar drained from chop after basting.
6. Add kelp mixture to frying pan.
7. Prepare couscous with kefir and water.
8. Top couscous with vegetables (well-drained back into the frying pan) and chop.
9. Add molasses and crushed red pepper to remaining liquid and simmer. Pour glaze on chop.
10. Crack an egg into frying pan (off heat) and beat it as evenly as possible.
11. Ensure egg covers entire bottom of pan, and make the thinnest omlette you can.
12. Garnish dish with quarter-folded omlette.

Couscous actually may be better prepared in a microwave than over a stovetop. When allowed to cook undisturbed, kefir will form a creamy froth in the center of each individually-cooked bowl of couscous.