Preheat oven to 350°F.
Heat the vegetable oil in a large skillet.
Brown the pork chops on both sides and drain.
Sprinkle the pork chops with seasoned salt and set aside.
Combine the cream of celery soup, milk, sour cream, black pepper and ½ teaspoon seasoned salt in a large bowl.
Stir in the thawed potatoes, ½ cup cheddar cheese and half of the French-fried onions.
Spoon the potato mixture into a 9 × 13-inch baking dish.
Arrange the pork chops on top.
Cover and bake for 35–40 minutes, or until the pork chops are done.
Top with the remaining cheese and French-fried onions.
Bake uncovered for 5 minutes, or until the onions are golden brown.