Lewis' Supermarket

Our Weekly Ad Is Back Loaded With Sales To Finish Up Those Thanksgiving Lists! Just A Friendly Reminder We Are Open ALL DAY Wednesday 11/25 And 8 AM To 12 PM On Thanksgiving Day For Any Last Minute Items!

Happy 21st Birthday To Our Favorite Cashier, Lisa Conger! Stop By And Wish Her A Happy Birthday! Don't Forget To Meet Her At The PourHouse Neighborhood Bar & Grille For A Birthday Drink Later!

Happy Veteran's Day To All Of The Brave Men And Women Who Have Served, And Are Currently Serving Our Country! We Thank You For Your Service.

Jeff Is Cutting Up Fresh Double Cut Pork Chops This Morning! Be Sure To Stop By And Grab Some For Delicious Cornbread Stuffing Stuffed Pork Chops What you'll Need: 3 tablespoons butter or margarine 1 cup chopped fresh mushrooms... 1 cup seasoned cornbread stuffing (from 16-oz bag) 3 tablespoons chicken broth 1 cup shredded white Cheddar cheese (4 oz) 3 teaspoons chopped fresh sage leaves 4 to 6 Lewis' Double Cut Chops trimmed of fat 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon olive oil Directions: 1. Heat oven to 350F. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender. Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage. 2. Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage. 3. In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add 3 pork chops; cook 4 minutes, turning once, until browned. Spray broiler pan rack with cooking spray. Place pork on rack in pan. Repeat with remaining pork chops. Brush chops with oil. 4. Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145F. Let stand 3 minutes.

Add This Stuffed Tomatoes Recipe To Your Dinner Rotation, It's Delicious!! What You'll Need: 4 large tomatoes 1 tbsp. extra-virgin olive oil... 1 shallot, minced (1/4 cup) 1 Garlic clove, minced 1/2 lb. sweet or hot Italian sausage, casings removed 1/4 c. freshly chopped basil, plus more for garnish 3/4 c. panko bread crumbs 3 oz. fontina cheese, cut into 1/4" cubes 1/4 c. freshly grated Parmesan kosher salt Freshly ground black pepper Directions: 1. Preheat oven to 425. 2. Core tomatoes with a paring knife and cut a larger 2"-wide circle on top of each. Using a small spoon, scoop out insides, then place tomatoes upside-down on a paper towel-lined baking sheet and let drain while you prep the filling. 3. In a large skillet, heat olive oil over medium-high heat. Add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, 8 minutes. 5. Using a slotted spoon, remove sausage mixture to a large paper towel-lined bowl to soak up grease, then discard paper towel and stir in basil, panko, fontina, and Parmesan. 6. Place tomatoes in a small baking dish and season insides with salt and pepper. Stuff tomatoes with sausage mixture (filling will shrink as you cook, so be sure to mound tops until they look like they’re overflowing), and bake until cheese is melting and tops are golden,15 to 20 minutes. 7. Let cool 5 to 10 minutes and serve with a simple green salad, ENJOY!!