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1 Tbsp. oil 
4-6 boneless pork chops 
1 (10.75 oz.) can condensed cream of celery soup 
1/2 c. milk 
1/2 c. sour cream 
salt and pepper to taste 
1 (20 oz.) pkg. frozen hash brown potatoes*, thawed
1 1/2 c. sharp cheddar cheese, grated and divided
1 (2.8 oz.) can French-fried onions, divided

Preheat oven to 350 degrees.  Heat oil in a large, nonstick skillet over medium-high heat. Add pork chops and cook about 5 minutes per side. Remove from skillet and drain on paper towels. 

In a large bowl, mix together soup, milk, sour cream, salt, and pepper to taste. Stir in potatoes, 3/4 cup cheese and 1/3 can of onions. Mix together and spread mixture in the bottom of a 9x13x2 inch baking dish or pan, which has been lightly sprayed with nonstick cooking spray. Arrange pork chops over potato mixture. 

Cover dish and bake for about 40 minutes. Remove cover, and top with remaining cheese and onions, and bake uncovered for and additional 5 minutes.

*If you can't find the 20 oz. bag of hash browns, use a 2 lb. bag, and leave about 1/3 in the bag. 













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