6 pork chops, trimmed of fat
1 can cream of celery soup
1/2 c. milk
1/4 tsp. black pepper
1/2 c. sour cream
1 can French fried onion rings (2.8 oz.)
1 c. (4 oz.) shredded cheddar cheese
1 pkg. (24 oz.) frozen O'Brien or hash browns, thawed

Brown chops in lightly greased skillet; sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon into 9 x 13 inch dish. Arrange chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer. Serves 6.