Pork Chops With Andouille French Bread Stuffing And Green Bean Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil (EVOO) plus 1/3 of a cup, divided

1 package (4 links) andouille sausage, chopped into bite-size pieces

4 bone-in pork rib chops, about 1 1/2 to 2 inches thick

Salt and pepper

4 ribs celery, chopped

1 green bell pepper, chopped

3 small red onions, 2 chopped and 1 sliced, divided

4 cloves garlic, 3 chopped, 1 cracked peeled and left whole

1 fresh bay leaf

5 sprigs fresh thyme, leaves removed from the stem

1-2 tablespoons hot sauce, to taste, plus a dash for the salad dressing

4 cups French bread, cut into 1/2-inch cubes

2 1/2 cups chicken stock, divided

1 1/2 pounds green beans

2 teaspoons Dijon mustard

2 teaspoons honey

3 tablespoons white wine vinegar

2 ounces of whisky, such as Southern Comfort (about 2 of the small, airplane-size bottles)

3 tablespoons cold butter

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