Pork Chop Potato Casserole

• 8 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
• 1 teaspoon seasoned salt
• 1 tablespoon canola oil
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 2/3 cup whole milk
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (26 ounces) frozen shredded hash brown potatoes
• 1 cup shredded cheddar cheese, divided
• 1 can (2.8 ounces) french-fried onions, divided

1. Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in oil.
2. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13x9-in. baking dish. Arrange pork chops on top.
3. Cover and bake at 350u0b0 for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until meat juices run clear.

chops, salt, canola oil, condensed cream, milk, sour cream, salt, pepper, potatoes, cheddar cheese, onions

Taken from www.tasteofhome.com/recipes/pork-chop-potato-casserole/ (may not work)