Creamy Potato Pork Chop Bake

1 tablespoon vegetable oil
6 pork chops
1 10.5 ounce can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 24 ounce package frozen hashbrown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups canned French fried onions

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

Meanwhile, preheat oven to 350F/175C. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste.

Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9 x 13 inch 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 160F/70C. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

Makes 6 servings.