Ingredients:
* 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
* 1 tablespoon canola oil
* 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
* 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1/2 cup milk
* 1/2 cup sour cream
* 1/2 teaspoon seasoned salt
* 1/8 teaspoon pepper
* 1 can (2.8 ounces) french-fried onions, divided
Directions:
In a large skillet, brown chops in oil on both sides; set aside and keep warm. In a large 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 with pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes longer or until cheese is melted. Yield: 6 servings.
