Procedures:
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
can't 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.
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