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6 pork chops
vegetable oil
Durkee seasoned salt
1 (10 3/4 oz.) can condensed
cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen hash
brown potatoes, thawed
1 c. (4 oz.) shredded Cheddar
1 (2.8 oz.) can French fried

Brown pork chops in lightly greased skillet. Sprinkle
with seasoned salt and set aside. Combine soup, milk, sour
cream, pepper and 1/2 teaspoon seasoned salt. Stir in pota-
toes, 1/2 cup cheese and 1/2 can French fried onions. Spoon
mixture into a 9 x 13-inch baking dish. Arrange pork chops
over potatoes. Bake, covered, for 40 minutes at 350 degrees. Top
with remaining cheese and onions. Bake, uncovered, 5 minutes

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