Black pepper is a common pantry item, its hard to believe it was once so valuable that it was used as currency. We take it for granted, but the vast majority of savory recipes include some form of black pepper as an ingredient.
Pepper is the third most added ingredient to recipes, with water and salt leading, To get basic ground black pepper, one must begin with whole peppercorns, not as commonly used nowadays, but definitely a culinary experience extraordinaire.
Pepper was considered so valuable that suppliers often mixed in mustard husks, juniper berries, and even floor sweepings and ground charcoal to stretch its value. In 1875, the British Sale of Food and Drugs Law imposed restrictions against the selling of adulterated pepper.
Today, pepper, known as the King of Spices and the Master Spice, still accounts for one fourth of the world's spice trade. Tunisians lead in pepper consumption with half a pound per person per year, whereas Americans consume about one quarter pound per year.
Black pepper is also an effective deterrant to insects. A solution of one half teaspoon freshly ground pepper to one quart of warm water sprayed on plants can be toxic to ants, potato bugs, silverfish, and even roaches and moths. A sprinkling of ground pepper will also deter insect paths in non garden areas.
Research Source: About
These pork chops will melt in your mouth.
Pork Chops in Onion Gravy
Copyrighted 2013, Christine's Pantry. All rights reserved.
2 pork chops (about a pound)
salt, to taste
1 tablespoon vegetable oil
1 onion, chopped
black pepper, to taste
1 package brown gravy mix
Cook brown gravy mix according to package directions.
Generously spray 12 inch skillet with cooking spray, heat over medium high heat. Season both sides of pork chops with salt. Add pork chops to skillet; cook about 6 minutes, turning once, until brown on both sides. Transfer pork chops to a plate, cover and keep warm.
Reduce heat to medium, add vegetable oil to skillet, and then add onions and season onions with salt, cook 3 minutes. Move onions to the side of skillet, return pork chops to skillet. Pour gravy over pork chops; add black pepper, to taste, and spoon onions over gravy. Cover and simmer about 10 to 12 minutes, until chops are done, and no longer pink. Enjoy!