Step 1

Preheat oven to 350°F.

Step 2

Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)

Step 3

Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.

Step 4

Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.

Step 5

Pour into a 13x9-inch baking dish that has been sprayed with non-stick spray or buttered.

Step 6

Arrange pork chops atop the mixture. Cover the dish with aluminum foil.

Step 7

Bake in 350°F oven for 40 minutes.

Step 8

After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.

Step 9

Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.

Step 10

Serve immediately.