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,
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!
