4-6 pork chops
Vegetable oil
Seasoned salt
1 can cream of celery soup
1/2 c. milk
1/2 c. Velveeta cheese
1/2 c. sour cream
1/4 tsp. black pepper
1 pkg. frozen O'Brien or hash brown potatoes, thawed
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 seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture into 9 x 13 inch baking pan. Arrange pork chops over potatoes. Bake, covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer. Serve.