6 pork chops
Vegetable oil
Durkee's seasoned salt
1 can cream of mushroom soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 pkg. frozen hashbrowns
1 c. (4 oz.) shredded Cheddar cheese
1 (2.8 oz.) can French 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 seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture in 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.