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
Heat oil in a large skillet over medium heat.
In a shallow bowl mix the yogurt and mustard.
Place the crushed chips in another shallow bowl.
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.
Serve with pico de gallo or picante and lime slices.
Note: *If you can't slice the pork into thin pieces, cut it a little thicker, and pound it thin.