[La Lydia]

These pork chops should be served with the traditional Yucatan onions:

Pickled red onion:

2 red onions, peeled and sliced very thinly
1/2 cup vinegar
1/4 cup orange juice
1/2 teaspoon dried Mexican oregano
salt and pepper

Place onions in a saucepan, add water to cover, bring to a boil and remove from heat. Drain and rinse in cold water to stop cooking. You want them a little crunchy.

Place the onions in a glass container with the remaining ingredients and allow to sit for several hours before serving. They keep up to a week in the refrigerator. Also yummy on tacos.

[libertarian27]

Please put that yummy looking recipe on this week’s thread too!

http://www.freerepublic.com/focus/f-chat/2723032/posts