Creamy Potato Pork Chop Bake

1 Tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
½ cup milk
½ cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 ½ cups French-fried onion, divided

Heat oil in a large skillet over medium high heat. Add pork chops and sauté until browned. Remove from skillet and drain on paper toweling.

Preheat oven to 350 degrees. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, ½ cup cheese and ½ cup of French-fried onions. Mix together and spread mixture in the bottom of a 9 x 13 baking dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees. Remove cover; top with remaining cheese and French-fried onions and bake uncovered for 5 minutes more.