• Preheat oven to 350°F.

Pork Chops

• 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.)
• 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.

Hash Brown Mixture

• Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, ¾ cup Cheddar cheese, and about ¾ of the French-fried onions into the soup mixture.
• Pour into a 9x13-inch baking dish that has been sprayed with non-stick spray or buttered.
• Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
• Bake for 40 minutes.
• After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining ¼ cup Cheddar cheese and remaining French-fried onions.
• 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.
• Serve immediately.