Pork cutlet and coleslaw with bacon and corn

Ingredients:

• 4 natural bone-in cutlets (2-4 cm thick; total 900 g)
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons chopped parsley
• 2 tablespoons apple cider vinegar
• 1 clove garlic, grated
• 1/4 teaspoon sugar
• 4 slices of bacon
• 2 ears of corn, kernels removed
• 4 tbsp. cabbage salad
• 1 cup cherry tomatoes, halved

Preparation:

1. In a medium bowl, combine buttermilk, mayonnaise, parsley, apple cider vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper. Reserve 1/4 cup of the dressing for serving. Prick each pork cutlet all over with a fork. Place the pork on a baking sheet, season with salt and pepper, and coat both sides in the dressing. Marinate for 15 minutes at room temperature.
2. Preheat the grill.
   
   Place the pork under the grill and cook until browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Drain on paper towels and let cool slightly; chop coarsely. Add the corn kernels to the same skillet and cook, stirring, until golden brown, about 3 minutes.
3. Add the coleslaw, tomatoes, 1/4 teaspoon salt, and pepper to the bacon. Toss with the remaining dressing. Pour the pan juices over the pork chops; serve with the coleslaw and tomato salad.
   
   You can also stuff it with bacon pork loin.