I have a new toy.
To be more specific, I have a new induction plate.
I have been intrigued by induction cooking for a long time. I really wanted one when we did this kitchen, but, after checking my cookware (stainless steel, cast aluminum) and finding that none of it would work, I went with ceramic.
A few weeks ago I got an email asking if I would like to try one.
It arrived a few days later.
To my surprise some of my newer non-stick skillets worked. I like a heavier skillet and when I checked mine, right there on the bottom of the skillets, it said ‘Induction’.
Review to follow recipe….
Click here to Pin Pork Chops with Tomatoes & HerbsPrint
Pork Chops with Tomatoes & Herbs
I did these using my induction plate. The recipe is for an electric cooktop with the induction instructions in the review.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Skillet
- 2 pork chops, (12oz, 350gr total weight)
- 1 tbs olive oil
- 8 cherry tomatoes, halved or quartered
- 1/3 cup (3oz, 90ml) chicken broth
- 1/3 cup (3oz, 90ml) white wine
- 2 tbs garlic chives, chopped
- 2 tbs chopped fresh sage leaves
- In medium skillet heat oil over medium-high heat.
- Sauté pork chops until lightly browned, about 3 minutes per side.
- Remove and set aside.
- Add herbs, tomatoes to pan and sauté 1 minute.
- Add wine, broth and bring to a boil.
- Reduce the heat to low and simmer about 5 minutes until mixture starts to thicken. Return pork chops to pan, turning once to coat with sauce, and cover.
- Let simmer 5 – 10 minutes until done.
- Arrange chops on small platter or plate, spoon sauce over and serve.
Substitute regular chives for garlic chives. Use 1 tbs dried herbs in place of the fresh.
- Serving Size: 1/2 recipe
- Calories: 336
- Sugar: 1.4 g
- Sodium: 263.3 mg
- Fat: 14.4 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 4.1 g
- Fiber: 1.5 g
- Protein: 39.4 g
- Cholesterol: 107.9 mg
Keywords: pork chops, herbs, tomatoes
If you like capers: Pork Chops with Ginger Caper Sauce
There are only 2 negatives to induction cooking so I’ll do those first:
- Induction cookers should be used with care by people with a pacemaker as it could cause interference.
- I could only find 1 cookbook for induction cooking and it wasn’t one I would (or did) buy. I really couldn’t find many recipes on the internet. I was looking for timing – and didn’t find anything. So I winged it… which was surprisingly easy.
Now for the positives…. I’ll do those by explaining how I used it.
This is the induction plate I tested.
The first thing I made were hamburgers. I just made simple beef patties. I learned (on the internet – there was some info) to add any cooking oil and the meat / veg before you turn the cooker on. So I did. Being a bit scared of it I set it at about medium power. The burgers were beautifully browned on one side in less than 2 minutes of hitting the power button. I turned them, browned the other side and we were eating in around 5 minutes total time.
The second thing were fried potato slices. These normally take about 30 minutes. The potatoes are sliced 1/4″ (1cm) thick. I had a problem with these. Again, I had them in the skillet, with the oil. I turned it on medium power and in less than 2 minutes they were very brown. I turned them, and browned the other side. The problem was that they were still raw. I turned the power down to 25% and put a lid on them. It took another 10 minutes for them to finish. My timing / temp settings need work on this one. Still, they were done in half the usual time.
This is the induction plate / plaque, on my counter
Third I made an easy pasta sauce, cooking it all at about 1/3 power and it worked well, finishing in about half the normal time.
I’m getting used to it.
Next I did these pork chops – this was my best effort. I browned them on medium power 2 minutes per side, then added the tomatoes and herbs and cooked about 1 minute. I added the broth and wine, turned the chops and cooked another 4 minutes, turning the chops one more time. The sauce was reduced and the chops a perfect medium. I checked them with my instant-read thermometer to make sure. So, start to finish the chops took 9 minutes.
The 2nd best was last night. I made pasta. It took less than 5 minutes for the pasta water to reach a full rolling boil.
I admit I found the speed a little unnerving to start with. One must have everything ready before turning it on as opposed to my usual cutting and chopping as stuff cooks.
I need to figure out how the lower temps work but I’m not sure I would use it for something that required long simmering.
For sautéing it’s fantastic. I haven’t tried a stir-fry yet but I would expect that will be better than my old electric wok (that got very hot very fast). It’s the only way I’ll cook pasta in the future.
In short – I love it and it has a permanent place on my kitchen counter.