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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.
time
prep:
35 min
total:
35 min
servings
total:
6 servings
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What You Need

1/2
cup  KRAFT Real Mayo Mayonnaise
2
Tbsp.   chopped chipotle peppers in adobo sauce, divided
2
Tbsp.  lime juice
1/2
cup  KRAFT Original Barbecue Sauce
6
 smoked bone-in pork chops (2-1/2 lb.), 1/2 inch thick
1/2
small  head cabbage, quartered
1
small  jicama, cut into matchlike sticks
4
 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
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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