6 pork chops
1 can cream of mushroom soup
1/2 c. milk
1/2 c. sour cream
salt and pepper to taste
1 (24 oz.) pkg. frozen hash brown potatoes, thawed
1 tbsp. vegetable oil
1 c. shredded cheddar cheese
1 1/2 c. canned French-fried onions

Heat oil in large skillet over medium heat. Add pork chops and cook until browned. Drain on paper towel. Preheat oven to 350°F. In a medium bowl mix soup, milk, sour cream, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread in the bottom of a 9x13-inch baking dish. Arrange pork chops over potato mixture. Cover dish and bake for 40 minutes at 350°F. Remove cover, top with remaining cheese and onions and bake uncovered for 5 more minutes.