6 pork chops
butter
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream or yogurt or mayonnaise (whatever's available)
1 (24 oz.) pkg. frozen hash brown potatoes, thawed
2 c. shredded Cheddar cheese (I use Sargento Taco Cheese)
1 (2.3 oz.) can Durkee French Fried Onions

Brown pork chops in teaspoon of butter and set aside. Combine soup, milk, sour cream/yogurt or mayonnaise. Stir in potatoes, 1 cup of cheese and half can of onions. Spoon into 9x13 inch baking dish. Arrange pork chops over potatoes. bake covered at 350 for 45 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.