Mention the Big Easy, the French Quarter, the historic Saenger
Theater, Jazz, or Bourbon Street and most people will know you are talking about New Orleans, Louisiana.

    Famous for its military history, cuisine and legions of famous natives, the city itself is extremely interesting.  You can learn a lot about New Orleans by visiting the French Quarter and speaking with the people who reside there.

    My husband and I had the pleasure of spending ten days in New Orleans while I was on a business trip.  Unfortunately, it was mid-August and the heat and humidity made Washington, DC feel like spring by comparison.  If you take a ride on Lake Ponchetrain in August, fascinating as it is, it feels like you’ve walked in to an enormous steam room.  You can see the vapor from the lake top to as high as your eye can focus.  It is both fascinating and physically uncomfortable.

    Some of the famous academics from New Orleans are historians Stephen Ambrose, Douglas Brinkley and Marietta LeBreton.  Arts and Literature boasts William Faulkner, Lillian Hellman, and Anne Rice.  Famous surgeons Michael DeBakey and Harry Sims hail from New Orleans as do chefs Emeril Lagasse and Paul Prudhomme.  Prominent journalists are Bryant and Greg Gumbel, Hoda Kotb, Cokie Roberts and Howard K. Smith.  There are also many actors, politicians, lawyers, military personnel, scientists, inventors, musicians athletes and mathematicians.  To mention every person who has achieved in his or her profession would take more space than is available.

    Aside from learning about its present and former famous residents, the thing we enjoyed most was the cuisine.  The food is superb.  A friend of mine had the presence of mind to ask a waiter in one of the restaurants in the French Quarter for the following recipe.  I’m sure if you try it, you will enjoy it as much as we did.

            
            Pork Chops A L’Orange
8 thinly sliced pork chops (about 1 and ¼ pounds)
½ cup of frozen orange juice concentrate
½ cup dark raisins
2 tablespoons light brown sugar
1 teaspoon salt
½ teaspoon cinnamon
2 teaspoons cornstarch
1 small orange, thinly sliced
Dash of cloves

    Slowly heat a large skillet.  Add pork chops, half at a time, and brown well on both sides.  When all chops are browned, pour off all fat.  Arrange chops, slightly overlapping in the skillet.  Add 1 cup of water, orange juice and raisins; sprinkle with brown sugar, salt, cinnamon and cloves. Simmer, covered 30-40 minutes, or until chops are tender.  Remove chops to platter; keep warm.  Pour pan juices into two cup measure if  necessary, add water to make 1 and ¼ cups.  Return to skillet, and bring to boiling.  Mix cornstarch with 1 tablespoon water; stir into boiling liquid.  Add sliced orange.  Reduce heat and simmer, stirring several times, 3 minutes.  Spoon over chops.

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