6 pork chops
1 tsp. seasoned salt
1 can cream of celery soup
1/2 c. milk
1 can French fried onions
1/2 c. sour cream
1/4 tsp. pepper
24 oz. hashbrowns, thawed
1 c. shredded cheddar cheese

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 pan. Arrange pork chops on top. Bake covered at 350 degrees or 40 minutes, top with remaining cheese and onions. Bake uncovered 5 minutes longer. 6 servings.