Day 153: Rosemary Porkchops and Red Potatoes

 6 medium red potatoes, quartered

6 pork chops, trimmed of fat
2 tsp dried rosemary
1/4 cup dried onions
1 celery stalk, sliced
1 (10 ¾ oz) can cream of mushroom soup
1 tsp Worcestershire sauce
1 (4 oz) can of mushrooms

Place potatoes on bottom of slow cooker. Place pork chops on top and sprinkle with rosemary, onion, and celery. Mix together soup and Worcestershire sauce and pour over the pork chops. Cover and cook on LOW for 6-8 hours. Makes 6 servings.

Review:
I didn’t cook this long enough and the potatoes were a little too hard for my liking. Vegetables take a long time to get soft in the slow cooker, so make sure to start the slow cooker in sufficient time. Had the potatoes been softer I think I would have liked it a lot better. As I ate it 2 stars. Following the acutal directions 3 stars.