This recipe was delish! Chops were very tender, and this meal was very tasty. I omitted the salt, as I really don't use too much salt when cooking. Will make this again... I have learned over the years to not use russet potatoes in casseroles... too starchy, and will break apart and become "mushy"... yukon gold, red, or white potatoes are not as starchy, and to me, hold up to the task, and will withstand the casserole recipes, resulting in a creamier texture. Will make this again.
This was a great meal. All the ingredients were on hand except the chicken broth. I made the bullion cube broth. Because the bullion cube has so much salt I should have not added any additional salt. For only two of us I should have used a smaller pan. Additions: I sprinkled my chop with Weber's Smokey Mesquite and for my wife, I sprinkled on McCormick's Garlic and onion seasoning. Everything else I kept the same. The prep time was right on, the 1 hour covered kept everything moist and perfect, and the 30 minutes uncovered browned it to perfection. The potatoes were juicy, the meat was tender, and the carrots made it special. Wow!