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

Brown pork chops in lightly greased skillet. Sprinkle with salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 salt. Stir in potatoes, 1/2 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°F for 40 minutes. Top with remaining cheese and onions.

Bake, uncovered, 5 minutes longer.