6 boneless pork chops (1/2 inch thick)
1 Tbl vegetable oil
1 package (30 oz) frozen shredded hash brown potatoes, thawed
1-1/2 cups (6 oz) shredded cheddar cheese, divided
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 tsp seasoned salt
1/8 tsp pepper
1 can (2.8 oz) french-fried onions, divided
      

-In a large skillet, brown chops in oil on both sides; set aside and keep warm.
 In a bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned
 salt and pepper. Stir in half of the onions.
-Transfer to a greased 5-qt. slow cooker; top w/ pork chops. Cover and cook on high
 for 2-1/2 to 3 hrs or until meat juices run clear. Sprinkle with remaining cheese
 and onions. Cover and cook 10 minutes longer or until cheese is melted.

Quick Cooking Jan/Feb 2004