6 pork chops
Vegetable oil
Seasoned salt
1 can condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. black pepper
1 (24 oz.) frozen hash brown potatoes, thawed
1 (2.8 oz.) can French fried onions

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 and 1/2 can onions. Spoon mixture onto 9 x 13 inch baking dish. Arrange pork chops over potatoes. Bake, covered at 350 degrees for 45 minutes. Top with remaining onions, bake, uncovered, 5 minutes longer.