6-8 pork chops, thawed
1 can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1/2 tsp. salt
1 (24 oz.) pkg. O'Brien hash brown or regular hash brown potatoes, thawed
1 c. shredded cheddar cheese (4 oz.)
1 can French fried onion rings

Brown pork chops in oil. Sprinkle with salt and set aside. Combine soup, milk, sour cream, pepper, and salt. Stir potatoes, 1/2 cup cheese and 1/2 can onions into soup mixture. Pour into 13 x 9 inch pan. Arrange chops over potatoes. Bake at 375 degrees, covered, for 40 minutes. Remove from oven and top with remaining cheese and onions. Bake an additional 5 minutes.