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: Calories 450, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 84 mg, Sodium 84 mg, Carbohydrates 35 g, Protein 30 g, Calcium 35 mg Fiber 3 g DAILY GOAL: Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M) Fiber 20 g to 35 g (C) Copyright 1998, Meredith Corporation, All Rights Reserved. Recipe by: LHJ ONLINE http://www.lhj.com By Roberta Banghart on Jun 14, 1998, converted by MM_Buster v2.0l.