6 pork chops
Vegetable oil
Seasoned salt
1 can celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. black pepper
24 oz. frozen hash brown potatoes, thawed
1 c. shredded cheese
1 can Durkee fried onions

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon of seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can of onions. Spoon in mixture in lightly greased 9x13 inch baking dish.

Arrange pork chops over potatoes. Bake covered for 40 minutes at 350 degrees. Top with remaining cheese and onions. Bake an additional 5 minutes.