6 pork chops
Vegetable oil
Seasoned salt
1 can cream of mushroom soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1/2 tsp. seasoned salt
1 pkg. (24 oz.) frozen O'Brien potatoes, thawed
1 c. shredded Cheddar cheese
1 can Durkee French fried onions

Brown pork chops in lightly greased skillet. Remove from pan and sprinkle with seasoned salt. Combine soup, milk, sour cream, pepper, seasoned salt; stir in potatoes, 1/2 cup cheese and 1/2 can onions.

Spoon mixture into 9 x 13 x 2 inch baking pan. Arrange pork chops on top of potato mixture. Bake, uncovered, at 350 degrees for 40 minutes. Top with remaining onions and cheese. Bake for additional 5 minutes.