1 tbsp. oil
6 pork chops, 1/4 to 1/2 inch thick
Durkee seasoned salt
1 (10 1/2 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 (24 oz.) pkg. frozen hash brown potatoes, thawed
1 c. (4 oz.) shredded cheddar cheese
1 (2.8 oz.) can Durkee French fried onions

Preheat oven to 350 degrees. In large skillet heat oil; brown pork chops on both sides and drain. Sprinkle chops with seasoned salt; set aside.

In 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 9x13 inch baking dish. Arrange pork chops on top. Bake, covered, at 350 degrees for 35-40 minutes or until pork chops are done. Top with remaining cheese and onions. Bake, uncovered, 5 minutes or until onions are golden brown.