6 pork chops
Vegetable oil
1/2 tsp. seasoned salt
1 can cream of celery
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 (24 oz.) pkg. hashbrowns
1 c. shredded cheddar cheese
1 can (28 oz.) Durkee fried onions

Thaw out hashbrowns, brown pork chops in greased skillet. Sprinkle with salt and pepper. Set aside. Mix in bowl, soup, milk, sour cream, pepper and 1/2 teaspoons seasoned salt. Stir in hashbrowns. Add half of the cheese and onions. Put in 9 by 13 pan. Top pork chops on mixture. Bake uncovered on 350 degrees for 40 minutes. Top with remaining cheese and onion, bake 5 minutes longer.