6 pork chops
1/2 c. milk
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. sour cream
Salt & pepper to taste
1 (32 oz.) pkg. frozen hash browns, thawed
1 c. Cheddar cheese, shredded
1 (12.8 oz.) can Durkee French-fried onions

In skillet, brown chops lightly. Sprinkle with salt and pepper and set aside. In same skillet, combine soup, milk and sour cream. Stir in potatoes, 1/2 cup cheese, and 1/2 onions. Spoon mixture into 9 x 13 inch baking dish. Arrange pork chops over potatoes. Bake covered 40 to 50 minutes at 350 degrees. Top with remaining cheese and onions. Bake uncovered 5 to 10 minutes longer. Serves 6 people.