My husband loves this dish and asks me to make so often that I feel like I need to start charging him!

1 (10-3/4 oz.) can cream of mushroom soup
1/2 cup milk
32 oz. frozen shredded hash browns, thawed
1 onion, grated
1 cup shredded cheddar cheese
Salt and pepper
Preheat the oven to 350 F.
Season the pork chops with salt and pepper on both sides.
Heat the canola oil in a pan over high heat, and sear the chops on all sides. Don’t worry about cooking them through; they will finish cooking in the oven.
In a bowl, combine the sour cream, soup and milk, mixing well.
Stir in the hash browns, onion and cheese
Spread the hash brown mixture in a 9-by-13 casserole dish.
Top with the pork chops, nestling them into the mixture slightly.
Bake for 40 to 45 minutes, until the pork chops are cooked through and the cheese is melted and bubbly.