BBQ Smoked Pork Chops with Jicama Mixed Salad - Kraft Recipes Top
Comida Kraft
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BBQ Smoked Pork Chops with Jicama Mixed Salad

Prep Time
Total Time

6 servings

The jicama mixed salad served with these smoked BBQ pork chops provides a refreshing crunch—and a welcome splash of color.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 380
Total fat 20g
Saturated fat 4.5g
Cholesterol 70mg
Sodium 530mg
Carbohydrate 23g
Dietary fiber 6g
Sugars 14g
Protein 27g
% Daily Value
Vitamin A 130 %DV
Vitamin C 60 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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