Crispy Pork Medallions with Pico

Crispy Pork Medallions with Pico

Total Time: 20 minutes

Yield: Serves 4-6


  • 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


  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.