1 can cream of celery soup
1 lg. pkg. O'Brien hash brown potatoes, thawed
4-6 pork chops
1 can French fried onion rings
1/2 c. sour cream thin with 1 c. milk
2 c. shredded Cheddar cheese

Brown the pork chops. Remove the chops from the pan. In the pan, add the soup and the sour cream. Stir together. Add to the hash browns and stir again. Then add 1/2 of the Cheddar cheese and 1/2 of the onion rings. Stir again.

Place in a 9 x 13 inch cake pan, then put pork chops on top. Bake 40 minutes at 350 degrees, covered. Remove top and add remaining cheese and onion rings. Bake for 5 minutes, uncovered or until the cheese melts.