october 2017 simply...oct 03, 2018 · cubed chicken breast over medium-high heat, about 5 minutes....

simplyOCTOBER 2017

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AND RED CHILI RECIPES PG. 5

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Present a cornucopia of flavor with uniqueside dishes using DOLE® Salad Blends and Kits.

©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.

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Sweet Potato, Garden Vegetable andField Greens Salad with Maple Vinaigrette

©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.

Visit www.dole.com for this recipe and more!Visit www.dole.com for this recipe and more!



©2017 Schnucks

We’ve got all of your favorite craft beers including seasonal brews and special releases.

Our team of experts takes great care in curating our beer selection

that includes many brewed locally!

SIMPLY | OCTOBER 2017 1

contents OCTOBER 20173

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11

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DIY Gourmet Cupcakes Make Pinterest-worthy cupcakes right at home.

Sit Down Be Cider Sip in style with these crisp apple cider cocktails.

The One-Two Chili ChallengeWhen red and white chili are on the table, everybody wins!

Tricks for Treats Get your family Halloween-ready with fun treats kids can help make.

Go for the GoldenThe color and flavor of roasted veggies make them a star at seasonal feasts.

Shop the ChopThis versatile cut is perfect grilled, pan-fried or oven-baked.

JACKIE “JAX” LEE, SCHNUCKS CENTER STORE MANAGER• Location: Lake Saint Louis • She has worked for Schnucks for a combined total of 17 years in stores all over Missouri: Zumbehl, Harvester, Lake Saint Louis, Overland, Grandview, Kirkwood, Des Peres and Brentwood, before returning to Lake Saint Louis.• “My favorite part of the job is merchandising and finding creative ways to create an inviting shopping experience for our customers.”

4

ADVERTISING SALES [email protected]

CREATIVE DIRECTOR Erin Calvin

ART DIRECTOR Deb Berger

ASSISTANT ART DIRECTOR Melissa Bartz

RECIPE DEVELOPMENT AND FOOD STYLING

Annie Whyte, Skyler Myers

PHOTOGRAPHERS Terry Doran, Dennis Ryan

CONTRIBUTING WRITERS Lisa Holderness Brown, David Rowley

EDITORIAL SUPPORT Nick Kassebaum, Hayley Kleven, Kelly Kraemer,

Kendra Rinehart, Stephanie Tolle

REGISTERED DIETITIAN Elizabeth Burt

DESIGNED AND PRINTED BY

GROCERY expert

Featured 2

Frightfully Fun IdeasForget tricks. These Halloween treats are so easy to make, it’s scary. SEE PAGE 6

CIDERSIT DOWN BE

Bring out the bourbon, the bubbly or the tequila to mingle with this autumnal all-star: apple cider. It shakes over ice and simmers for slow sipping, offering a mix of slightly sweet and fruity cocktails from happy hour to after-dinner relaxation by the fire.

CIDER BOURBON SMASHTOTAL: 15 MIN - 2 DRINKS

2 oz. apple cider, chilled

2 oz. bourbon

2 oz. ginger ale, chilled

apple slices for garnish

1. Combine the cider and bourbon in a cocktail shaker filled with ice and shake until very cold.

(If adjusting recipe to serve a crowd, combine

cider and bourbon in a pitcher and refrigerate

for at least an hour.)

2. Strain mixture into an ice-filled glass and top with the chilled ginger ale. Stir gently.

3. Garnish with an apple slice and serve.

CIDER MARGARITATOTAL: 15 MIN - 1 DRINK

FOR RIMMING THE GLASS:

1 tsp. ground cinnamon

3 tsp. granulated sugar

orange wedge

FOR THE MARGARITAS:

1 part gold tequila

4 parts apple cider

½ part triple sec splash of lime juice orange wedge, apple slice and star

anise for garnish (optional)

1. Blend together cinnamon and sugar on a small plate. Rub orange wedge around

rim of glass and dip in cinnamon and sugar

mixture to coat rim.

2. Pour tequila, apple cider, triple sec and lime juice in a shaker with ice. Shake well

and pour into glass.

3. Garnish with orange wedge, apple slice and star anise, if desired.

CIDER MIMOSASTOTAL: 15 MIN - 4 DRINKS

gold and silver sprinkles for rim

of glass (optional)

apple cider

sparkling wine

apple slices for garnish (optional)

1. Dip the top of each flute in water and then dip in the sprinkles to coat

the rim.

2. Pour each flute half to 3/4 full with apple cider.

3. Top with sparkling wine.

2 SCHNUCKS.COM


Cupcakes are a tasty treat, but it’s the eye candy that attracts fans who wait in crazy-long lines. Lesson learned. Start simple with a dressed-up cake mix, then get crafty with irresistible frosting and wow-factor sprinkles.

PUMPKIN SPICE FROSTED CUPCAKESTOTAL: 18 MIN - 24 CUPCAKES1 box Schnucks vanilla or

chocolate cake mix

1 16 oz. can vanilla frosting

2 tsp. pumpkin spice

1 tsp. nutmeg

½ tsp. turmeric

3 tbsp. pumpkin puree

1 cup powdered sugar, divided

garnished with cinnamon or

candy pumpkins

1. Prepare cupcakes according to directions on package. Cool.

2. Meanwhile, make frosting. Combine vanilla frosting with pumpkin spice,

nutmeg, turmeric and pumpkin puree. Mix

until smooth. If frosting is too thin, mix in

powdered sugar ¼ cup at a time until desired

consistency.

3. Frost cupcakes and sprinkle with cinnamon or candy.

PER SERVING: 234 CAL; 9g FAT (2g SAT); 2g PRO; 37g CARB; 0g FIBER; 200g SODIUM; 23mg CHOL

CHAI LATTE CUPCAKESTOTAL: 18 MIN - 24 CUPCAKES 1 box Schnucks vanilla or

chocolate cake mix

1 16 oz. can vanilla frosting

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. ground cardamom

½ tsp. ground clove

garnish with nutmeg and rock sugar


2. Meanwhile, make frosting. Combine vanilla frosting with cinnamon, ground

ginger, ground cardamom and clove.

Mix until blended.

3. Frost cupcakes and sprinkle with nutmeg and rock sugar.


CHOCOLATE CHUNK FROSTED CUPCAKESTOTAL: 18 MIN - 24 CUPCAKES 1 box Schnucks vanilla or

chocolate cake mix

1 16 oz. can vanilla or chocolate frosting

1 gourmet chocolate bar, coarsely

chopped

garnish with chopped pecans


2. Meanwhile, make frosting. Add chopped chocolate bar to frosting and mix

until blended.

3. Frost cupcakes and garnish with more chocolate chunks or nuts of your choosing.


NO PASTRY BAG? NO PROBLEM!Cut a small hole in the corner of a resealable plastic bag, insert cake decorating tip, seal the end of the bag so you don’t cover yourself in icing and pipe away.

gourmet diy cupcakes

DECORATING TIP!To get the glam “ice cream swirl” frosting, start on the outside of the cupcake and pipe a cone shape, gradually moving toward the center. Practice a few times first on waxed paper.

SIMPLY | OCTOBER 2017 54 SCHNUCKS.COM

THE WHITE BEAN CHICKEN CHILITOTAL: 20 MIN - 4 SERVINGS1 tsp. vegetable oil

1 lb. chicken breast, cut into ½-inch cubes

2 onions, chopped

4 cloves garlic, chopped

1 tbsp. ground cumin

2 tsp. oregano

4 cups low-sodium chicken broth

2 (15 oz.) cans white beans, rinsed

and drained

2 (4 oz.) cans roasted green chilies, drained

freshly chopped cilantro

salt and black pepper to taste

Schnucks sour cream for topping

1. In large Dutch oven or stockpot add oil and brown cubed chicken breast over medium-high heat, about 5 minutes. 2. Add onion, garlic, cumin and oregano. Cook until fragrant, about 3 to 4 minutes. 3. Slowly add chicken broth, beans and green chilies. 4. Bring to boil; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. 5. Before serving, stir in freshly chopped cilantro and season with salt and pepper. 6. Divide chili among bowls and top with dollop of sour cream and more cilantro if desired. PER SERVING: 232 CAL; 7g FAT (3g SAT); 22g PRO; 21g CARB; 4g FIBER; 409g SODIUM; 43mg CHOL

BEEF AND BEAN CHILITOTAL: 20 MIN - 4 SERVINGS

1 tbsp. vegetable oil

1 cup chopped onion

1 lb. ground beef

3 tbsp. chili powder

½ cup chopped green bell pepper

2 cups chicken broth

1 (15 oz.) can kidney beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (28 oz.) can crushed tomatoes

1 (8 oz.) can tomato sauce

garnish with Schnucks sour cream, cheddar

cheese and cilantro

1. In large stock pot add oil, onion, ground beef and chili powder over medium-high heat. Cook until meat is browned and onion is tender. 2. Stir in bell pepper and cook another 2-3 minutes. 3. Add broth, beans, tomatoes and tomato sauce. 4. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionaly. 5. Divide chili among bowls and garnish with desired toppings. PER SERVING: 242 CAL; 9g FAT (3g SAT); 28g PRO; 25g CARB; 8g FIBER; 71g SODIUM; 37mg CHOL

CHILI CH

ALLENGE

EXTRA KICK!“My Dad taught me how to make his chili at a young age — it’s simple but delicious.

We throw in some hot sauce and seasoned

Rotel tomatoes to add a little kick,” said Jackie “Jax” Lee, Center Store

Manager at Schnucks Lake Saint Louis.

Jackie_Lee_Center_Mgr_Sept70752

Take sides if you must, or give in and enjoy bowls of both the classic red and wilder-side white chili recipes. To up the heat, the sweet, the crunch or the creativity, mix in or pile on the seaonings and toppings according to taste.

SWEET

SPICY

SRIRACH

A

HONEY

DARK CHOCOLATE ESPRESSO BALSAMIC VINEGARROASTED PO

BLANO

PEPPER

SIMPLY | OCTOBER 2017 76 SCHNUCKS.COM SIMPLY | OCTOBER 2017 7

Visit your local Schnucks for a variety of

Halloween party decorations!

DIP DRY DO-OVERFor best results, allow

each layer of chocolate to dry before applying

the next one.

TOTAL: 25 MIN - 8 SERVINGS

4 apples

16 lollipop sticks

orange, white and milk

chocolate melting chips

chopped nuts or

various sprinkles

1. Slice apples crosswise into discs 1/4- to 1/2-inch thick,

about 4 slices per apple.

2. Insert lollipop sticks at least 1 inch into apple slice.

3. Meanwhile, melt chocolate according to package directions.

Cover work surface with waxed paper.

4. Dip each apple slice into melted chocolate and let

cool on waxed paper.

5. Decorate with assorted nuts and other candy toppings.


Chocolate-DippedApple Pops

Use a little wizardry for wicked good, sweet-and-savory Halloween snacks that are just as fun to fashion as they are to eat. Think edible ghosts and goblins and bubbly

potions—all perfect for parties and after-school playdates.


JUST NUKE EM!Chocolate-Dipped Pretzels are an easy

treat that can be made in the microwave. Make yours extra spooky with freaky food coloring and

kooky candy eyes!

SAVE TIME WITH STORE-BOUGHTCEREAL BARS


GO MACGYVERUse tools you have on hand for decorating:

toothpicks, pastry brushes or plastic

baggies.

GOT A HANDLE ON IT

Insert a straw into your cereal bars, then dip in melted colored

chocolate. Rest on waxed paper and decorate with

candies and sprinkles!

FRIGHTFULLY EASY SUGAR COOKIESTOTAL: 50 MIN - 8 SERVINGS

1 tube of Schnucks sugar

cookie dough

FOR THE FROSTING:

¼ cup meringue powder

¼ tsp. salt

3-4 cups confectioners’ sugar

¾ cup cool water

desired food coloring

1. To make cookies, slice dough into circles and bake according to directions on

the packaging.

2. Combine meringue powder and salt in a large mixing bowl. Add the cool water and

stir to combine.

3. Let mixture rest for a few minutes, then check to ensure powder and salt

have dissolved.

4. Start electric mixer on low speed and add sugar, increasing speed gradually over 5

minutes. Mix until icing is fluffy. For stiffer icing,

add more sugar.

5. Decorate the cooled cookies, allowing to dry between each color application.

PER SERVING: 126 CAL; 4g FAT (1g SAT); 1g PRO; 23g CARB; 0g FIBER; 69Mg SODIUM; 3 mg CHOL

Mini Candy Corn Peanut Butter CupsPREP: 10 MIN | BAKE: 30 MIN 48 MINI PEANUT BUTTER CUPS

1 cup Schnucks all-purpose flour

½ tsp. baking powder

¼ tsp. fine salt

½ cup natural peanut butter

6 tbsp. unsalted butter, room

temperature

½ cup packed light brown sugar

1 large egg, plus 1 large egg yolk

¼ cup half and half

4 drops orange food coloring,

or 2 drops red and 2 drops yellow

food coloring

48 miniature chocolate peanut-butter

cups, such as Reese’s

48 pieces candy corn, for decorating

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two

24-cup mini muffin pans with paper liners.

2. In a medium bowl, whisk together flour, baking powder and salt.

3. In a large bowl, using an electric mixer, beat together peanut butter, butter and

brown sugar on high until pale and fluffy,

about 3 minutes.

4. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low,

beat in flour mixture, half and half, and

4 drops food coloring until combined.

5. Place 2 teaspoons batter into each muffin cup, then press a peanut-butter

candy into each center until batter aligns

with top edge of candy.

6. Bake until puffed and set, about 10 minutes, rotating pans halfway

through. Immediately place a piece of

candy corn on top of each cupcake; let

cool completely in pans on wire racks.


Vampire Apple TeethTOTAL: 10 MIN - 4 SERVINGS

1 green or red apple

¼ cup Schnucks peanut butter, divided

16 mini marshmallows

8 pieces candy corn

Halloween Sweet Treat Cereal MixTOTAL: 50 MIN - 8 SERVINGS

1 (7 oz.) bag Bugles

4 cups Honey Nut Cheerios

4 cups pretzels

1 cup butter, melted

1 cup brown sugar

2 tbsp. vanilla extract

2 cups candy corn

1 cup Reese’s Pieces

1. Preheat oven to 275 degrees. Line two sheet pans with parchment.

2. Combine Bugles, Cheerios and pretzels in very large bowl.

3. Combine melted butter, brown sugar and vanilla. Stir until sugar dissolves and

mixture is well combined.

4. Pour over cereal mixture and stir gently until evenly coated. Spread evenly on

prepared sheet pans.

5. Bake for 30 to 40 minutes, stirring twice. Remove from oven and allow to cool.

6. Transfer cereal mix to large bowl and stir in candy corn and Reese’s Pieces.


1. Core and quarter apple. Cut each quarter in half.

2. Evenly spread one tablespoon of peanut butter between two

apple slices.

3. Add marshmallows and candy corn to 4 apple slices (closer to the skin

of the apple) to create teeth and top

with another apple slice to create

the mouth.


10 SCHNUCKS.COM10 SCHNUCKS.COM

Orange Slime SlushyTOTAL: 10 MIN - 6 SERVINGS

1 cantaloupe

1 (12 oz.) can of limeade or

lemonade concentrate

ice

orange food coloring, if desired

1. Slice and cube ½ of a cantaloupe. Puree in blender.

2. Measure 1 cup of cantaloupe puree; save remaining puree for second batch or

another use.

3. Add 1 cup cantaloupe puree and ½ can of frozen limeade concentrate to

blender. Fill to the top with ice.

4. Add food coloring if desired. Blend on high until slushy. Serve immediately.

5. Store any remaining slush in blender in the freezer until ready to use.

Re-blend if necessary.

PER SERVING: 118 CAL; 1g FAT (0g SAT); 1g PRO; 29g CARB; 1g FIBER; 27g

SODIUM; 0mg CHOL

Candy Corn Jello CupsPREP: 10 MINTOTAL: 35 MIN6 SERVINGS

1 (6 oz.) box lemon gelatin

1 (6 oz.) box orange gelatin

whipped topping

candy corn

1. To make yellow layer, prepare gelatin according to directions on package and

pour into bottom third of preferred glass.

Refrigerate until set.

2. Repeat for orange gelatin and pour to fill second third of glass. Refrigerate

until set.

3. Before serving, add whipped topping and candy corn.


Ghoulish Green Hot ChocolateTOTAL: 15 MIN - 1 SERVING

White hot cocoa mix

1 bag green candy melts

Water or milk

Whipped topping or

marshmallows

Sprinkles, if desired

1. Make white cocoa mix according to directions on package.

2. Prepare green candy melts according to directions on package. Stir two to

three tablespoons melted candy into

warm cocoa until it turns green.

3. Top with whipped topping or marshmallows and sprinkles if desired.


MAKE YOUR JELLO THE NIGHT BEFORE

THE BIG PARTY!

10 SCHNUCKS.COM

SPIRITED ADDITION

Slushy + Coconut Rum

Jello + Vodka

Hot Chocolate + Mint Schnapps

14 SCHNUCKS.COM

Pick up pork loin rib chops from Schnucks Meat Department and you’re well on your way to a family-friendly meal. Prepare them your favorite way: grilled, pan-fried or oven-baked. We’ll show you how with three lovable recipes for this versatile pork cut.

Red Curry Grilled PORK CHOPSPREP: MARINATE 1-24 HOURSGRILL TIME: 24 MIN - 4 SERVINGS

4 pork loin rib chops

FOR MARINADE

3 tbsp. red curry paste

2 tbsp. honey

3 cloves garlic, minced

2 tbsp. minced ginger

juice of 1 lime

2 tbsp. vegetable oil

1. Whisk together marinade ingredients and pour into 1 gallon

resealable plastic bag.

2. Add pork chops to bag, coating them in marinade.

3. Refrigerate chops in marinade for at least 1 hour and up to 24 hours.

4. Remove chops from marinade and grill over medium-high heat, turning

once, until internal temperature is

145 degrees (about 12 minutes,

depending on thickness).

PER SERVING: 303 CAL; 17g FAT (4g SAT); 24g PRO; 14g CARB; 2g FIBER; 53g SODIUM;

75mg CHOL

Apple Butter Glazed PORK CHOPSPREP: 5 MINUTESCOOK: 15 MIN - 2 SERVINGS

¼ cup apple butter

1 tbsp. honey

1 tbsp. coarse ground or

Dijon mustard

3 tbsp. olive oil, divided


salt and pepper to taste

garlic cloves, fresh thyme

or sage, optional

Rosemary and Parmesan Crusted PORK CHOPSPREP: 10 MIN COOK: 30 MINUTES4 SERVINGS

½ cup panko

1 cup shredded Parmesan cheese

1 tbsp. freshly chopped rosemary

1 tsp. salt

1 tsp. pepper

2 eggs, lightly beaten

1 tbsp. milk


1. Preheat oven to 375 degrees.2. Prepare baking sheet with foil and roasting rack.

3. Combine panko, Parmesan, rosemary, salt and pepper in pie pan. Combine

beaten egg and milk in another pie pan.

4. Dip each chop into the egg mixture, letting excess drip off. Then dip each

chop into panko mixture, pressing to

adhere if necessary.

5. Place pork chops on prepared baking sheet. Bake for 30 minutes or until

internal temperature reaches 145

degrees and breading is golden brown.


1. Preheat oven to 400 degrees.Whisk together apple butter, honey,

mustard, and 1 tablespoon oil; set aside.

2. Season each pork chop lightly with salt and pepper. Heat cast iron or ovenproof

skillet over medium-high heat and add

remaining 2 tablesoons of oil.

3. Brush both sides of pork evenly with apple butter glaze. Add pork chops to

skillet and sear one side for 3 minutes.

4. Flip chops, spread another layer of apple butter glaze on top and transfer

to the oven.

5. Continue cooking for 6-10 minutes, until internal temperature reaches

145 degrees.

6. If desired, add smashed garlic cloves or fresh herbs to skillet before

transferring to the oven for added flavor.


PORK PAIRS PERFECTLY WITH PILES OF

ROASTED VEGGIES


S HOP THE CHOPFOR ANY NIGHT DINNERS

Mix or Match any 6 or more 750ml bottles

of wine!

Our Lowest Posted Price Every Day

Includes spooky

sparkling wine!

©2017 Schnucks

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october 2017 simply...oct 03, 2018 · cubed chicken breast over medium-high heat, about 5 minutes....

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