The jicama mixed salad served with these smoked BBQ pork chops provides a refreshing crunch—and a welcome splash of color.
What You Need
Original recipe yields 6 servings
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 chop s (2-1/2 lb.), 1/2 inch thick
1/2 small head cabbage, quartered
1 small jicama, cut into matchlike sticks
4 carrot s (1/2 lb.), shredded
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Let's 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.
Substitute ham steaks for the chops.
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.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.