6 pork chops
vegetable oil seasoned salt 1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon ground black pepper
24 ounces frozen hash browns — thawed
1 cup cheddar cheese — shredded
1 can French fried onions — <2.8 oz.>
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 t. seasoned salt. Stir in potatoes, 1/2 c. cheese and 1/2 can French fried onions. Spoon mixture into 9×13-inch baking dish. Arrange pork chops over potatoes. Bake, covred at 350 degrees for 55 minutes. Top with remaining cheese and onions; bake uncovered, 5 minutes longer.