Midwest Chops 'n' Potato Bake

Source: Yoder Dairies

6 pork chops
Vegetable oil
Seasoned salt
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon black pepper
1 (24 ounce) package frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 (2.8 ounce) can French fried onions

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

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 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake, covered, 350 degrees F for 40 minutes.

Top with remaining cheese and onions, bake uncovered 5 minutes longer.