- 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.