6 pork chops
Vegetable oil
Seasoned salt
1 (10 3/4 oz.) can Cream of Celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 (24 oz.) pkg. frozen O'Brien or hash brown potatoes, thawed
1 (4 oz.) cup shredded Cheddar cheese
1 can French onions

Brown chips in lightly greased skillet. Sprinkle with salt, set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese, 1/2 CAA French onions; spoon mixture into 9 x 13 inch baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.