Instructions: Rinse and pat pork chops dry with paper towel. Season with salt and pepper.

Press 1 sage sprig onto each chop. Heat large heavy skillet over medium-high heat. Add pork chops, sage side up, and cook until browned, 5 minutes. Carefully turn chops and cook 5 minutes more. Meanwhile, arrange potatoes in single layer on microwaveproof plate. Sprinkle with 1 tablespoon water and season with salt and pepper. Cover with plastic wrap, turning back one section to vent. Microwave on High 4 minutes; rearrange potatoes and microwave on High 4 minutes more, until tender. Transfer chops to platter; cover and keep warm. Add shallots to skillet and cook, stirring, 1 minute. Add vermouth and water; cook, scraping up browned bits from bottom, until shallots are softened and juices are slightly thickened.

Serve over potatoes.

Makes 4 servings. LHJ ONLINE http://www.lhj.com If you cant find sage, thyme or oregano will do fine.

Prep time: 15 minutes

Cooking Time: 5 minutes Degree of difficulty: Easy Microwave PER SERVING: GOAL: Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or to 90 g Calcium 1,000 mg (F), 1,000 mg (M) Fiber 20 g to 35 g

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