1 Tbsp. vegetable oil
6 pork chops, 1/2 to 3/4-inch thick
1 seasoned salt
1 ground black pepper
1 (10 3/4 ounce) can Cream of Celery Soup OR Cream of Mushroom Soup
1/2 cup milk
1/2 cup sour cream
1 (24 ounce) bag frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 1/3 cups French Fried Onions
Heat oven to 350°F. Heat oil in large skillet, brown pork chops on both sides; drain. Sprinkle chops with seasoned salt and black pepper to taste; set aside.
Combine soup, milk and sour cream in 3-quart baking dish. Stir in potatoes, 1/2 cup cheese and 2/3 cup French Fried Onions. Put in oven and bake for 20-25 minutes.
Arrange pork chops on top.
Bake, covered, for 35-40 minutes or until pork chops are done. Top chops with remaining cheese and onions. Bake 5 minutes until onions are golden.