Review: Pork Au Poivre

[Lchiles]

Well, I gave this a try last night!!! It was absolutely fabulous. A definite keeper in our household. My husband said this was his favorite pork dish I had made yet. And I've made quite a few!! Unfortunately, I did something very dumb..... Only the 2nd time I have browned a meat and then put my skillet in the oven. Well I did it again. Used an oven mitt to pull it out of the oven, and then one minute later picked the skillet up to put on a back burner to make the sauce. WITHOUT THE MITT!!!! OUCH!! That's about the worst burn I've ever gotten. I have the indentation of the hole in the handle in the palm of my hand. How Stupid???!! Wish I could have avoided that. My husband said that he would still like my to make the pork again, but only if I could avoid doing that again. Wonder if there is some gadget (like a coozie for the handle) that would stay on it. LaurieC

[tracey67]

Laurie, I so sorry for your burn. I can totally sympathize -- I've also done this and can offer you two solutions from my (painful) experience.

First, you CAN buy slim potholders that fit just over the handle of the skillet. I have two, but I hardly ever use them and here's why: they have something on the inside (it's not quite fabric and it's not quite rubber -- I don't know what it is). Anyway, when you slide the holder onto the handle of a very hot pan, the inside (of mine, at least) melts a little and then sticks to the handle when you remove it. Not crazy about this effect, so I've pretty much stopped using them, although I still grant them space in my dishtowel drawer. ;) You might have better luck, though, in finding some without this side effect.

The second option is the one that I use, but you do have to be careful if you're still cooking on top of the stove. I simply wrap a dish towel around the handle, the second that I take it out of the stove. Just seeing it reminds me (and anyone else passing the stove) that it's hot and to handle with care. I use this method even when I then turn on a burner to finish the sauce or whatever. Just be very careful that the towel doesn't fall into the burners and catch on fire (in two years, this has never happened to me).

And BTW, the Pork Au Poive sounds great - I'll have to give it a try. Thanks for the review!

tracey

[suziking]

Laurie - I DID THE SAME THING!!! OUCH!!!!!! I thinkI might have even done it with that recipe! I do have to agree with you that it was probably worth the pain for the yummi pork!

We tried the pork tacos the other night which were good - but I liked the Pork au Poive and the Pork with the Caper (I omitted the olives because I hate olives - I know - I know) better than the tacos.

I am glad I am not alone.

Tracey - that is a good idea about the towel over the handle! I will try that!

Suzi

[Lchiles]

Thanks for your sympathy and for the suggestions. The dish towel sounds like a great idea, and I will try that next time. I wondered if even though my skillet handle is ovenproof, I should just put aluminum foil on it to warn myself that it's hot. Onto the next recipe!! Thanks again. LaurieC