"Hey Y'all" Paula Deen stopped by

Well it's been quite a busy time recently. Brent Watts graduated from Mississippi State with his meteorology certification. Since then, Roanoke has seen several record high temperatures. More meteorologists, more hot air, you get the idea !
Leo and Karen Hirsbrunner welcomed their first child into the world, Ayden Michel Hirsbrunner. Leo never slept much before. This guarantees he'll not sleep much during the next few months.
On Friday, Food Network Star Paula Deen zoomed into town for a cooking demonstration. As a fellow foodie, I was pleased to get a chance to interview her. The video of that interview can be found on our web page at WDBJ7.com. Here is a shot of Mike Stevens, Paula and me . Paula also welcomed everyone to the first Friday Football Extra of 2007.

Here is the recipe for Lady and Sons Fried Pork Chops. Enjoy!

Servings: 1
Cooking Time: 10 Minutes
Smithfield Product: Fresh Pork

Ingredients:
6 Smithfield Pork Chops
1 cup buttermilk
1 cup all-purpose flour
6 cups vegetable oil
2 teaspoons House Seasoning, recipe follows, divided
1/2 teaspoon seasoned salt
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Steps:
Heat oil in a large, heavy bottomed pot to 350 degrees F. Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

Serving Suggestions:
Serve with hearty potato casserole and fresh vegetables.