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Main dishes

BBQ Smoked Pork Chops with Jicama Mixed Salad

BBQ Smoked Pork Chops with Jicama Mixed Salad recipe
photo by:kraft
The jicama mixed salad served with these smoked BBQ pork chops provides a refreshing crunch—and a welcome splash of color.
35 min
35 min
6 servings
Magazine Acquisition

What You Need

cup  KRAFT Real Mayo Mayonnaise
Tbsp.   chopped chipotle peppers in adobo sauce, divided
Tbsp.  lime juice
cup  KRAFT Original Barbecue Sauce
 smoked bone-in pork chops (2-1/2 lb.), 1/2 inch thick
small  head cabbage, quartered
small  jicama, cut into matchlike sticks
 carrots (1/2 lb.), shredded

Make It

HEAT grill to medium heat.

MIX mayo, 1 Tbsp. peppers and lime juice; set aside. Mix remaining peppers with barbecue sauce.

BRUSH chops with half the barbecue sauce mixture. Grill chops with cabbage 4 min. or until heated through (160ºF), turning chops and brushing with remaining barbecue sauce mixture after 2 min. Remove chops from grill; turn cabbage. Continue to grill cabbage 4 min.

SHRED or thinly slice cabbage; place in large bowl. Add jicama, carrots and mayo mixture; toss to coat. Serve with the chops.

Kraft Kitchens Tips

Substitute ham steaks for the chops.
Purchasing Cabbage
When buying cabbage, look for compact heads that are heavy for their size. Whether red or green, the leaves should be crisp and deeply colored. Check the stem to make sure it has no cracks around its base. Avoid discolored heads of cabbage with wilted outer leaves.
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