6 pork chops trimmed of fat
10 3/4 oz. can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/2 tsp. seasoned salt
1/4 tsp. pepper
24 oz. pkg. cheddar hash brown potatoes (thawed)
2.8 oz. can Durkee french fried onions
2 oz. shredded cheddar cheese

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aide. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Then stir in potatoes, cheese and 1/2 can french fried onions. Spoon into 9 x 13 inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350 degrees for 40 minutes. Top with grated cheese and remaining onions. Bake uncovered 5 minutes longer.