1 tbsp. vegetable oil
6 pork chops, 1/2 to 3/4 inch thick
Seasoning salt
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 bag (24 oz.) frozen hash brown potatoes, thawed
1/2 c. (4 oz.) shredded Cheddar cheese
1 1/2 c. Durkee French fried onions

In large skillet, heat oil. Brown pork chops on both sides, drain. Sprinkle pork chops with seasoning salt; set aside. In bowl combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoning salt. Stir in potatoes, 1/2 cup Cheddar cheese and 1 cup French fried onions. Spoon mixture into 9 x 13 baking dish. Arrange pork chops on top. Bake covered at 350 degrees for 35 to 40 minutes, or until pork chops are done. Top chops with remaining cheese and onions, bake uncovered 5 minutes or until onions are golden. Makes 6 servings.