In a small bowl, combine all of the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
In a shallow dish, lightly beat the egg. In a second shallow dish, combine the breadcrumbs, flour and chili powder. Season with salt and pepper.
Dip the pork cubes into the beaten egg, letting the excess drip off. Then press into the breadcrumb mixture and coat well.
In a non-stick skillet over medium-high heat, brown the pork in the oil on all sides until cooked but still pink, about 4 minutes. Drain on paper towels and let rest for 5 minutes in a warm spot. Serve the crispy pork with the yogurt sauce and a side salad.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.