6 pork chops
Vegetable oil
Salt
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1 (2.8 oz.) can Durkee French fried onions
1/4 tsp. black pepper
1 (24 oz.) pkg. frozen O'Brien hash brown potatoes, thawed
1 c. (4 oz.) shredded Cheddar cheese

Brown pork chops in lightly greased skillet. Sprinkle with salt and set aside.

Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 can of French fried onions. Spoon mixture into 9x13 inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings.