6 pork chops
1 can condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen O'Brien or hash brown potatoes, thawed
1 c. shredded cheddar cheese
1 can Durkee French fried onions

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside.

Combine milk, soup, 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 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. (I use more than 6 pork chops--8 or more.)