Page 10 - 2020-2021 Holiday and New Year Recipe Book | University of Rochester

Jules' Pork Chops a l'Orange

Submitted by Daniel Mantell ’82

INGREDIENTS DIRECTIONS
Prep Time: 30 mins 1. Trim pork chops and dredge in flour and
Cook Time: 60 mins season salt to cover both sides.
Serves: 4 2. Melt butter in skillet and brown chops on
8 pork chops both sides.
¼ cup flour 3. In a mixing bowl mix chili sauce, soy sauce,
½ t season salt green peppers, mustard, garlic salt, and
1 T butter brown sugar.
½ cup chili sauce 4. Stir in the orange juice.
½ cup chopped green bell pepper 5. Pour mixture into skillet to cover chops and
¾ t prepared mustard cook covered at a gentle boil for 30 minutes.
¾ t garlic salt 6. Uncover and cook an additional 30 minutes
½ T soy sauce until the chops are tender and the sauce is
1 T brown sugar thickened.
1 cup orange juice 7. Serve with a side of rice and steamed green
beans.

“I have always said that I took the best that Rochester had to offer and I thank my lucky
stars that I married her (Marcia MacDonald '83)! The question is why did she marry me???
The answer is Jules' Pork Chops a l'Orange. During the summer after junior year, my
roommate, Phil Alden ’82 & best man) and I lived in an apartment at GLC while I was
working in Dr. Gates' lab and Phil worked in the Medical Center. Marcia came back to
campus to visit me (big thank you to Rick Weisbrod ’82 who drove her in his green
Mustang). By this time Marcia and I had been dating for more than a year and we missed
each other terribly when separated over the summers. I wanted to show her that I was
overjoyed that she was coming to visit and thought that a home cooked dinner for the two
of us would be the way. The only problem is that my cooking skills were dismal at best…
my aunt’s Jules’ Pork Chop recipe to the rescue. The results were wonderful… must have
been since Marcia married me two years later. P.S. Marcia made Jules’ Pork Chops for my
th
60 birthday dinner. Still wonderful after all these years!”

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