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Cooking With Black Pepper

Updated on July 18, 2013

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

Cooking Directions-

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.

fry pan

cast iron skillet and spray, photo Bob Ewing
cast iron skillet and spray, photo Bob Ewing

Black Pepper Cherry Pork Tenderloin


Submit a Comment
  • rajan jolly profile image

    Rajan Singh Jolly 

    9 years ago from From Mumbai, presently in Jalandhar, INDIA.

    Bob the pork chop recipe looks great. Thanks for sharing.

    I am sharing a link to this hub in my hub on benefit of black pepper which I hope to post tommorrow.

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    9 years ago from New Brunswick

    You are welcome, enjoy and thanks for the comment.

  • collegatariat profile image


    9 years ago

    Freshly ground black pepper makes anything tastier, and your rub recipe looks incredible! Thanks for sharing it with us.

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    10 years ago from New Brunswick

    You are not alone, we are everywhere. Thanks for visiting.

  • Movie Master profile image

    Movie Master 

    10 years ago from United Kingdom

    Hi Bob, I'm not the only 'pepper o'holic' then?! I'll try this, thanks

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    13 years ago from New Brunswick

    ice cream and black pepper, I'd pass on that as well. :) Thanks for stopping by.

  • ProCW profile image


    13 years ago from South Carolina

    Interesting article Bob. I use pepper in most everything that I cook and put it on most everything that other people cook. Not fond of pepper on ice cream though. :)

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    13 years ago from New Brunswick

    pepper and sweet corn, natural companions.

  • Rob Jundt profile image

    Rob Jundt 

    13 years ago from Midwest USA

    Pepper rocks. Use it in place of salt on many dishes, especially the summer sweet corn.

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    13 years ago from New Brunswick

    a toasted toato on 7 grain bread with romaine lettuce and black pepper woudl be nice, thanks for the comment.

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    13 years ago from New Brunswick

    thanks for the kind words.

  • In The Doghouse profile image

    In The Doghouse 

    13 years ago from California


    Your gardening skills are only complimented by your cooking skills I can see. I love pepper on all of my food also, especially salads. Thanks for the additional suggestions for it's usage.

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    13 years ago from New Brunswick

    thanks for the comment, enjoy.

  • marisuewrites profile image


    13 years ago from USA

    I put pepper on everything -- I like it HOT.

    I'll try this rub, thanks again for a great and interesting hub!!

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    13 years ago from New Brunswick

    thanks, i also use it on salads.


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