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
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.
In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar.
Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once.
In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme.
Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice.