6 boneless pork chops, 3/4 to 1 inch thick
2 tbsp. cooking oil
2 cans cream of mushroom soup
1 - 8 oz. container sour cream
1/2 c. milk
1 - 32 oz. pkg. frozen hash browns, thawed
2 c. shredded cheddar cheese
1 can French-fried onion rings

Brown pork chops on both sides. Combine soup, sour cream and milk. Stir in potatoes and add one cup of cheese. Spread mixture in a greased 3 quart baking dish. Arrange pork chops on top.

Bake, covered in 350°F oven for 1 to 1 1/2 hours. Sprinkle the rest of the cheese and onion rings on top.

Bake, uncovered for 5 more minutes.

Serves: 6. To serve 4: use 4 chops and halve the rest of the ingredients.