Add cranberry sauce, remaining 1/4 cup cranberries, vinegar and remaining sage. Mix well. Heat until bubbly. Cover, reduce heat. Simmer 4-6 minutes or until pork is no longer pink and juices run clear. Remove chops from skillet. Keep warm. Bring sauce to a boil. Cook and stir 1 minute or until thickened. Serve sauce over pork chops.