1 (8 oz.) jar pasteurized processed cheese spread
1 tbsp. vegetable oil
6 thin pork chops, 1/4 to 1/2 inch thick
Durkee seasoned salt
1/2 c. milk
4 c. frozen cottage frys
1 (2.8 oz.) Durkee French fried onion rings
1 (10 oz.) pkg. frozen broccoli spears, thawed & drained

Preheat oven to 350 degrees. Spoon cheese spread into 8 x 12 inch baking dish. Place in oven just until cheese melts, 5 minutes. In large skillet, heat oil. Brown chops on both sides, drain. Sprinkle chops with seasoned salt, set aside. Using a fork, stir milk into cheese until well blended. Stir cottage frys and 1/2 can French fried onions into cheese mixture. Divide broccoli spears into 6 small bunches. Arrange bunches of broccoli spears over potato mixture with flowerets around edges of dish. Arrange chops over broccoli stalks. Bake, covered, at 350 degrees for 35 to 40 minutes or until pork chops are done. Top chops with remaining onions. Bake uncovered 5 minutes or until onions are golden brown. Makes 4 to 6 servings.