Preheat oven to 425°F. Place a wire rack on a large baking sheet and spray with cooking oil.
Crush the 1 cup of cashews. I do this in my food processor, you could do this in a blender or just add cashews to a Ziplock bag, seal and pound them out with a meat mallet.
Add the corn flakes to a large mixing bowl and crush using clean hands. Stir in the crushed cashews.
In a medium mixing bowl combine the eggs and milk and whisk together until well combined, set aside.
In another medium mixing bowl add flour, salt, granulated garlic , white pepper, ginger and paprika, stir to combine.
Add pork chops to flour and toss until evenly coated, I do this one pork chop at a time.
Remove from flour, gently shaking to remove excess flour, then dip into egg/milk mixture, let the excess mixture drip off.
Add pork chop to corn flakes/cashew mixture, toss to coat, and press the mixture on the pork chop. Make sure that each pork chop is heavily coated, there should be no bare spots
Gently shake off any excess that isn't sticking to the pork chop and place on the prepared wire rack. Repeat with remaining pork chops.
Bake pork chops for 15 minutes.
Prepare vegetables. Toss broccoli and red pepper in olive oil and season with salt and pepper. Add broccoli and red pepper to the pan and bake another 15-20 minutes.