Lawson's WINNING Cinco De Mayo Dinner!!!!

It's officially May! Happy 5th of May to you. If you're like me you're trying to find that perfect place to get some sun today and then celebrate the Mexican Holiday with good friends. As usual I am asked every year to serve something new and festive. This year I thought we would try a tortilla covered pan seared pork chop with all of the fun sides and even a zesty dip to start night off for your cocktail  hour. AS I post this early enough, you still have time to get to the store and pull off this easy but oh so delicious dinner!!

 Pom-Margarita:

• 
  
• 4 cups crushed ice
• 1 cup pomegranate juice 
• 1/2 cup orange liqueur
• 1/2 cup tequila
• 1 tablespoon lime juice 
• 4 tablespoons pomegranate seeds (1/2 fresh pomegranate) (optional)
• Lime wedges 
• Coarse salt
• Garnish: lime slices 
• 
  
• Preparation

1. 1. Process first 5 ingredients, and, if desired, pomegranate seeds in a blender 30 seconds or until frothy.
2. 2. Rub rims of 6 glasses with lime wedges; dip in salt to coat. Pour margarita evenly into prepared glasses. Garnish, if desired. Serve immediately.

Festive Arriba Dip:

• 1 (8-oz.) package 1/3-less-fat cream cheese, softened 
• 1/2 cup nonfat plain yogurt 
• 1/4 cup light mayonnaise 
• 2 tablespoons chopped fresh cilantro 
• 1 1/2 teaspoons lime juice 
• 1/2 teaspoon hot sauce 
• 1/4 teaspoon salt
• 1/3 cup chopped jarred roasted red bell peppers
• 2 tablespoons finely chopped green onion 
• 
  Preparation

1. 1. Process first 7 ingredients in a food processor 30 to 45 seconds or until smooth, stopping to scrape down sides. Stir in red peppers and green onion. Cover and chill 1 hour. Serve with Fresh Squash Chips. (sliced pieces of squash and zucchini )
2. 
   

Avocado Fruit Salad

• 1 (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry
• 1 (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
• 2 cups cubed fresh cantaloupe 
• 1 medium-size ripe avocado, halved and cut into chunks
• 1/4 cup chopped fresh mint
• 2 tablespoons lime juice 
• Garnishes: light sour cream, crushed pistachios

Preparation

1. 1. Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.
2. 
   

Tortilla Pan Seared Pork Chops

• 2 pounds pork tenderloin 
• 1/2 cup finely crushed blue-corn tortilla chips 
• 1/2 cup finely crushed tortilla chips 
• 1 tablespoon coarsely ground pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 3 tablespoons extra virgin olive oil, divided
• Garnish: fresh cilantro sprigs 
• Directions:
• 1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
• 2. Combine blue-corn tortilla chips and next 5 ingredients in a bowl. Brush pork medallions with 1 1/2 Tbsp. olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.
• 3. Cook pork medallions in remaining 1 1/2 Tbsp. hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with salsas. Garnish, if desired.

This meal will be sure to please even the most discerning palate. It's festive and oh so easy to prepare!!! Happy Cinco from all of us on the LR team!!!

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