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PORK CHOP AND POTATO BAKE 
6 pork chops
Vegetable oil
Seasoned salt
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 (24 oz. pkg.) frozen O'Brien or hashbrown potatoes, thawed
1 c. (4 oz.) shredded Cheddar cheese
1 (2.8 oz.) can Durkee French Fried Onions

Brown pork chops in lightly greased skillet. Sprinkle with seasoned 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 French fried onions. Spoon mixture into 9 x 13 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.
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