BULL'S-EYE BBQ Pork Chop Sandwich

• 1/4 lb. chopped/shredded cabbage
• 1/2 carrot
• 1/2 medium apple
• 3 tsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 tsp. honey
• 3 oz. boneless pork loin chop
• 2 Tbsp. BULL'S-EYE Spicy Hot Barbecue Sauce
• 1 whole wheat sandwich roll
• 1/8 lb. romaine lettuce leaf
• 1/4 medium tomato
• 1/8 medium yellow onion

1. Shred cabbage; peel and grate carrot; chop apple.
2. Mix mayonnaise and honey in medium bowl; add cabbage, carrot and apple.
3. Mix lightly.
4. Cover and refrigerate until ready to serve.
5. Broil chop 4 to 5 inches from heat, 6 to 9 minutes on each side or until cooked through (170° F), brushing occasionally with barbecue sauce.
6. Remove bone from meat if necessary.
7. Spread bun with barbecue sauce.
8. Fill with lettuce (1/8 pound = 2 large leaves), pork, tomato slice and onion slice.
9. Serve sandwich with coleslaw.

cabbage, carrot, apple, mayonnaise, honey, boneless pork loin chop, barbecue sauce, whole wheat sandwich roll, romaine lettuce leaf, tomato, yellow onion

Taken from www.kraftrecipes.com/recipes/bulls-eye-bbq-pork-chop-sandwich-64649.aspx (may not work)