bbq grill Pistachio-crusted port cutlets with grilled baby corn salad

Place the grill at high temperature.Season the pork chops with salt and pepper, then sprinkle with vegetable oil and arrange a barbecue.Cut the corn in half.Put the cornflakes in cardamom, nutmeg, white pepper, salt and olive oil and then put in the barbecue.Place pistachio, parsley, and breadcrumbs in a food processor and stir them evenly until rough breadcrumbs are formed.Add the protein and pulse several times and mix the mixture together.Put the cabbage leaves in a large bowl.Cut the pepper into small pieces and put it into a bowl.Add corn to the leaves of spinach, sprinkle it with apple cider vinegar and stir well.Turn over the pork chops.Paste pistachio on the meat chops.Divide the salad into four plates.Transfer the meat chops to the baking tray and place them under the grill.Cut the lemon in half and put one on each plate.Put the steak next to the salad.