6 thick-cut boneless pork chops
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
24 oz. frozen hash browns, thawed (I used the cubed potatoes)
1 cup shredded cheddar cheese
2 cups french-fried onions
Brown and season chops. Place chops in 9 x 13 pan. Combine soup, sour cream, and milk. Add potatoes, 1/2 of cheese and 1/2 of onions. Pour on top of chops. Bake at 350 for 40 minutes, covered. Top with remaining cheese and onions. Uncover and bake 10 minutes longer.