Pork Chops O'brien ****rev. 3/95

Categories:
dinners, pork

6 boneless butterfly chops
1 tablespoon vegetable oil
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup milk
1 10 1/2 oz can celery soup
8 oz shredded cheddar
24 oz frozen o'brien potatoes or
1 hash browns, thawed.
1 can 2.8 oz french fried onions

Preheat oven to 350. In a large skillet, heat the oil. Brown pork chops on both sides; drain. In a large bowl, combine soup, milk, sour cream, pepper and seasoned salt. Stir in potatoes, 1/2 of the cheese and 1/2 of the canned onions. Spoon mixture into a 9 X 13 inch baking dish; arrange pork chops on top. Bake, covered, for 40 minutes or until chops are done. Top chops with remaining cheese and onions; bake uncovered 5 minutes or until onions are golden brown.

Yield: 6 servings