6 pork chops
Vegetable oil
Seasoned salt
1 can (10 3/4 oz.) cream of celery soup
1/2 c. sour cream
1/4 tsp. black pepper
1 pkg. (24 oz.) frozen hash brown potatoes (thawed)
1 c. (4 oz.) shredded Cheddar cheese
1 can (2.8 oz.) Durkee French fried onions

Brown pork chops in skillet. Sprinkle with salt, set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture into 9x13 inch pan. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.