Pork Chop and Hashbrown Casserole

4 boneless pork chops
1 Tablespoon olive oil
Seasoned salt, to taste
1 (10.5 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon pepper
4 Tablespoons butter, melted
1/2 teaspoon garlic powder
1 (32 ounce) bag frozen hash browns
1 cup shredded cheddar cheese, divided
1 (6 ounce) container french fried onions, divided


Preheat oven to 350 degrees F. Brown pork chops in vegetable oil in a pan over medium heat. Sprinkle pork chops with seasoned salt and set aside. In a large mixing bowl, combine soup, milk, sour cream, pepper, melted butter, garlic powder, frozen hash browns, 1/2 cup shredded cheese and half the container of french fried onions. Spoon mixture into a 9×13″ dish and rest pork chops on top. Bake covered for 40 minutes. Remove from oven and top with remaining cheese and onions and baked uncovered for 5 additional minutes.