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.
Ingredients:
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
Directions:
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!
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