6 pork chops
vegetable oil
1/2 tsp. Durkee seasoned salt
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. black pepper
1 pkg. frozen O'Brien hash brown potatoes, thawed
1 c. French fried onions
1 c. cheese

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, 1/2 cup of the cheese and 1/2 cup of the French fried onions. Spoon mixture into 9 x 13-inch baking dish. Arrange pork chops over potatoes.

Bake, covered, at 350°F for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer.

Makes 6 servings.