Rosemary-Potato Pork Chops

From the book “How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat up the Bedroom Instead of the Kitchen: by Rebecca Field Jager which addresses the stressful problem of spending nights in the kitchen cooking after long days at the office.

6 pork chops, trimmed of fat
2 tsp. dried rosemary
2 onions, cut into rings
1 celery stalk, sliced
1 10-oz. can cream of potato soup

Place the pork chops in the slow cooker and sprinkle the rosemary, onion and celery on top. Mix together the soup and Worcestershire sauce and pour over the pork chops. Cook on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours.

Serves 4

Tips: If you have a large, oval slow cooker, you may wish to add cubed potatoes and sliced carrots to this recipe so it becomes a 1-pot meal.

Place the vegetables at the bottom of the slow cooker, and then pile the pork chops and other ingredients on top.

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