Pork Chops with Herbs; Induction Cooking

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 & Herbs


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.

  • Author: Kate
  • 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

Pork Chops with 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:

  1. Induction cookers should be used with care by people with a pacemaker as it could cause interference.
  2. 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.

4 thoughts on “Pork Chops with Herbs; Induction Cooking”

  1. I’ve seen them, I’m not ready to try one. I have a gas stove. I’ve cooked with gas for years. When I turn it on, it’s HOT. It takes moments for my water to boil, my pans to get to a sear temp, I love my gas stoves. I just had a company out this week to draw up official plans from my hand drawn ones to have my kitchen redone. I’ve been waiting 8 years for this. I gave him every idea I want and then I’ll remove things as I go because I know I won’t be able to do everything I want within my budget. Like a Wolf range. But the Bosch I want is excellent and close to a Wolf, so I’ll be happy and that, I can get close to cost because we ‘know a guy…’ 😉 Same with the dishwasher. Those two things are non-negotiable. Beyond that, we’ll see. Right now, I don’t have room for that plate. I don’t have room for anything. I miss my old kitchen 🙁

    • We would have to haul bottled gas in order to have a gas cooker and I’ve not been willing to do that. If one lives in a city there is usually a bottle delivery service but not for us country folk. Our friend in Spain used to keep about a dozen bottles on hand in case of bad weather. They’re heavy and a pain to do the hook-up lol And we don’t have a dishwasher…. We’ve had them in the past and so rarely used it we just didn’t bother here.

  2. Great and helpful info. My apt in Melbourne has an induction stove top and despite me living there for a year mid pandemic I never ever turned it on despite having the correct cookware that I purchased second hand because of the same reasons you mentioned… just nervousness ! But now you have inspired me !!

    • It really was easy to use – but I was nervous the first time. It is incredibly responsive! Temperature changes and on / off happen instantly. But it gets hot and you have to pay attention. No walking away for a minutes like I do with the electric one. lol

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