Cooking With Black Pepper
Black pepper is possibly the most commonly used spice in our kitchens. We use it on just about everything; most frequently adding this ancient spice to our meals after they are cooked and ready to serve.
There are a few dishes such as, black pepper steak and now and then black pepper pork chops, when the black pepper is used during the cooking process.
There are reports that black pepper is a potent antioxidant and that is has antibacterial properties. Some claim it stimulates the breakdown of fat cells as ell. Some say that black pepper can improve digestion, will prevent heartburn, gas, diarrhea, and constipation. Further claims are that black pepper will also promotes sweating and can act as diuretic helping to get read of excessive water accumulated in body tissues.
Black pepper (Piper nigrum in Latin) contains in large quantities manganese, potassium, fiber, iron, and vitamin C.
I personally, use it as I do any food item, because I enjoy the flavour. While I agree that we need to let food be our medicine and medicine our food, I a not a doctor but a gardener and cook so when I use spices or herbs it is for the additional taste sensation they bring to the food that I eat.
I prefer to buy whole peppercorns and grind them as required. Pepper has a long storage life which is one of the reasons for its long history; once black pepper was nearly as precious as gold is today.
Black Pepper Pork Chops:
• 4 boneless center loin chops, 1 1/2-inch thick
• 1/4 cup butter
• 1/2 teaspoon lemon juice
• 4 tablespoons coarsely ground black pepper
1- In small bowl blend butter and lemon juice with fork.
2- Cover and refrigerate.
3- Rub chops on both sides evenly with pepper.
4- Grill chops over a medium-hot fire for 12-15 minutes,
You can also pan fry the chops, I use a black cast iron skillet, for this purpose and set burner on 375 F.
The black cast iron skillet does require more work to maintain that a regular frying pan but it gets much hotter and is excellent for searing and blackening
I wash the pan right after using, dry it thoroughly and spray with an olive oil cooking spray. This prevents the pan from rusting and keeps it in good shape.
Because black pepper keeps for quite awhile you can buy it in bulk and save some money. Buy the whole peppercorns and invest in a good grinder. This way you will always have all the pepper that you need right at hand, which is where all your foods should be.
Black pepper also can be used as one ingredient in a dry rub, or if you like the principal ingredient.
BP Dry Rub:
- 1/2 cup paprika
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 4 tablespoons sea salt
- 1 1/2 tablespoons dried oregano
- 1 1/2 tablespoons dried thyme
1. In a medium bowl, combine the paprika, ground black pepper, garlic powder, sea salt, oregano, and thyme.
2. Mix well, and use.
3. Store, if not using, in an airtight container placed in a cool, dry place.