Lunch: Grilled Pork Scaloppine with Mango Salsa

Recipe by The Good Housekeeping Test Kitchen Serve up grilled pork and southwestern salsa that sticks to the Supercarb Diet.

Ingredients

2 medium ears corn, shucked
4 thin boneless pork loin chops (about 5 oz. each)
1 tbsp. extra-virgin olive oil
1 tsp. chili powder
1/4 tsp. kosher salt
2 cans black beans, rinsed and drained
1 ripe mango, peeled and chopped
Freshly ground black pepper
Lime wedges, for garnish

Instructions

Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4" thickness. Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.

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