Pork Chop and Potato Casserole

[horselover]

6 pork chops 1 can cream of mushroom soup 1/2 c. milk 1/2 c. sour cream salt and pepper to taste 24 oz. hashbrown or obrien frozen potatoes 1 c. shredded cheddar cheese 1 can fried onion rings (I use the cheese ones.)
Brown chops in a small amount of oil. Sprinkle with salt and pepper. In a large bowl combine potatoes, soup, milk sour cream 1/2 of onions and 1/2 c. cheese. Spoon into a 9x 13 dish. Arrange chops over top and cover. Bake at 350 for 40 minutes. Top with remaining onion cheese and onions leave uncovered and bake 5 minutes longer.

Will have with broccoli salad, corn with butter sauce, and sour cream rolls.