Fresh herbs are available in the produce section - if you can't find sage, thyme or oregano will do fine. Preparation time 15 minutes. Cooking time 5 minutes. Salt & freshly ground pepper 4 sprigs sage 1 1/2 lb. sm. new potatoes sliced 1/4" thick 2/3 c. plus 1 tbsp. sliced shallots 1/2 c. dry vermouth

Pat pork chops dry with paper towel. Season with salt and pepper. Press 1 sage spring onto each chop. Heat large heavy skillet over medium-high heat. Add pork chops, sage side up and cook until browned, about 5 minutes. Carefully turn chops and cook 5 minutes more.

Meanwhile, arrange potatoes in single layer on microwave proof plate. Sprinkle with 1 tablespoon water and season with salt and pepper. Cover with plastic wrap; turning back 1 section to vent. Microwave on high 4 minutes; rearrange potatoes and microwave on high 4 minutes more or until tender.

Transfer chops to platter and keep warm. Add shallots to skillet and cook, stirring, 1 minute. Add vermouth and 1/4 cup water; cook, scraping up browned bits from bottom, until shallots are softened and juices are slightly reduced. Serve over potatoes. Makes 4 servings.