6 pork chops
Seasoned salt
1 can cream of celery soup
Pepper
24 oz. bag of frozen hashbrowns, thawed
1/2 c. sour cream
1 c. shredded cheddar cheese
1/2 c. milk
8 oz. can Durkee fried onions

Brown the pork chops, sprinkle with seasoned salt, set aside. Mix together soup, 1 tsp. seasoned salt, dash pepper, sour cream, milk, 1/2 c. cheese and 1/2 can onions. Add potatoes. Place in bottom of greased 9 x 13 inch pan. Place pork chops on top. Bake covered 40 minutes at 350 degrees. Sprinkle remaining onions and cheese on top; bake additional 5 minutes uncovered.