- 2 medium mealies
- 4 thin boneless pork loin chops (140 g each)
- 1 tbsp olive oil
- 1 tsp chilli powder
- ¾ tsp salt
- 2 cans black beans
- 1 ripe mango
- ½ tsp pepper
- Grill 2 medium mealies, shucked, for 8 minutes or until lightly charred, turning occasionally; cut kernals off cobs. Cover each of 4 thin boneless pork loin chops (about 140g each) with a large sheet of clingfilm; with meat mallet or rolling pin, pound to 0,5cm thickness.
- Brush pork all over with 1 tbsp olive oil; sprinkle with 1 tsp chilli powder and ¼ tsp salt. Grill pork on medium-high for 2 minutes per side. Toss together 2 cans black beans, rinsed and drained; 1 ripe mango, peeled and chopped; mealie kernals; and ½ tsp each salt and pepper.
- Serve pork over salsa with lime wedges.