1 tbsp. vegetable oil
4 to 6 pork chops (cut 1/2 to 3/4-inch thick)
1 can condensed cream of celery soup
1/2 cup milk
1/2 cup dairy sour cream
1/4 tsp. pepper
1/2 tsp. seasoned salt
1 (24 oz.) bag frozen O'Brien potatoes, thawed
1 cup cheddar cheese, shredded (about 4 oz.)
1 (2.8 oz.) can Durkee French Fried onions

Preheat oven to 350°F.

In large skillet, heat oil. Brown pork chops on both sides and drain. Sprinkle chops with seasoned salt, set aside.

In a 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 a 9x13-inch baking dish, arrange pork chops on top.

Bake, covered, at 350°F for 1 hour or until pork chops are done. Top chops with remaining cheese and onions.

Bake, uncovered, 5 minutes or until onions are golden brown.

Makes 4-6 servings.

Submitted by: Rita Morris