12 deboned pork chops
1 can cream of celery soup
1 pkg. (24 oz.) frozen hash brown potatoes, thawed
1/2 c. milk
1/2 c. sour cream
1 c. shredded Cheddar cheese
1 can (2.8 oz.) French fried onions

Brown pork chops in lightly greased skillet. Sprinkle with salt and set aside.

Combine milk, soup, sour cream, pepper and salt. Stir in potatoes, 1/2 cup cheese, 1/2 can onions. Spoon mixture into 9x13 inch baking dish. Arrange pork chops over mixture. Bake covered 350 degrees for 40 minutes or until chops are tender. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.