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Pork Chops and Potatoes

1 tablespoon vegetable oil
6 thick-cut pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
1 (24-ounce) package frozen hash brown potatoes, thawed
1 can french fried onions
1 cup shredded cheddar cheese, divided use

1. In a large skillet, heat oil over medium heat. Season pork chops with seasoned salt and pepper. Cook until lightly browned on both sides, 5 to 10 minutes. Remove from pan and keep warm.
2. Preheat oven to 350°F. Grease a 9x13-inch baking dish; set aside.
3. In the same skillet, combine soup, milk, sour cream and potatoes. Mix in half of the fried onions and half of the cheese. Heat until cheese melts.
4. Spread potato mixture evenly into baking dish. Arrange pork chops over potatoes. Cover with aluminum foil. Bake for 90 minutes. Uncover and sprinkle with the remaining fried onions and remaining cheese. Bake for additional 5 minutes or until cheese melts.

Makes 6 servings.