6 boneless chops
vegetable oil
salt
1 can cream of celery soup
1/2 C milk
1/2 C sour cream
1/4 tsp pepper
4 oz. hash brown potatoes thawed
1 C shredded cheddar cheese
1 sm can Durkee French Onions

Brown chops, sprinkle with salt, set aside. Combine soup, milk, sour cream potatoes, 1/2 C cheese and 1/2 C chopped onion. Spoon mixture into 9x13 baking dish. Arrange chops over potatoes.

Bake covered at 350°F for 40 minutes. Top with remaining cheese and onions and bake uncovered for 5 minutes longer.