Crispy Pork Medallions with Pico

Ingredients

• 2 TBSP olive oil, and more as you fry the pork pieces
• 1 lb pork loin, sliced into very thin pieces*
• 1 cup plain Greek yogurt
• 1 tsp dijon mustard
• 1 1/2 cups finely crushed Hatch Green Chile Tortilla Chips

Instructions

1. Heat oil in a large skillet over medium heat.
2. In a shallow bowl mix the yogurt and mustard.
3. Place the crushed chips in another shallow bowl.
4. Coat each slice of pork with a light coating of the yogurt mixture, then coat with the crushed tortilla chips on both sides. Fry until golden. It will only take a minute or two on each side, if they are fairly thin.
5. Serve with pico de gallo or picante and lime slices.
6. Note: *If you can't slice the pork into thin pieces, cut it a little thicker, and pound it thin.