1 tbsp. vegetable oil
6 pork chops, 1/2 to 3/4 inch thick
Seasoned salt
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 bag (24 oz.) frozen O'Brien or hash brown potatoes, thawed
1 c. (4 oz.) shredded cheddar cheese
1 can (2.8 oz.) French fried onions

Preheat oven to 350 degrees. In large skillet, heat oil. Brown pork chops on both sides, drain. Sprinkle chops with seasoned salt, set aside.

In large bowl, combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned 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 on top. Bake, covered, at 350 degrees for 30 to 40 minutes or until pork chops are done.

Top chops with remaining cheese and onions. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 servings.

Microwave Directions:

Omit oil. Prepare soup potato mixture on HIGH 5 minutes. Stir well. Arrange unbrowned pork chops on MEDIUM (50 to 60%) 15 minutes. Turn chops over, sprinkle with seasoned salt. Stir potatoes and rotate dish. Cook, covered, on MEDIUM 12 to 15 minutes or until pork chops are done. Top chops with remaining cheese and onions. Cook, uncovered, on HIGH 1 minute or until cheese melts. Let stand 5 minutes.