6 pork chops
Vegetable oil
Durkee seasoned salt
1 can cream of celery or mushroom soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. black pepper
1 (24 oz.) pkg. hash brown potatoes, thawed
2 c. Cheddar cheese, shredded
1 can French fried onions

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1 cup cheese and 1/2 can French fried onions. Spoon mixture into 9 x 13 inch baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees 40 minutes. Top with remaining cheese and onions; bake uncovered 5 to 10 minutes longer.