Pork

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

Dry-roasted sesame seeds, often found in Chinese-inspired dishes like this one, add a rich nuttiness that teams well with pork. You’ll be tempted to eat every bite, but save some to make Cook’s-Choice Fried Rice (page 210).

Sweet, pungent balsamic vinegar provides a subtle kick to this richly glazed dish.

While this meat-and-potatoes combo cooks, prepare a green vegetable and one of our speedy desserts.

Combine this elegant dish with Savory Pecan Rice (page 280) for company-pleasing fare.

Using prewashed spinach and presliced mushrooms makes preparation of an easy entrée even easier. Serve this stir-fry over hot brown rice to add a whole grain to your meal.

Here’s proof that a home-cooked meal can take less time than making a run for fast food.

No more dry pork chops! Our tender chops are braised to keep them moist. Serve with your favorite green vegetable and Orange-Flavored Acorn Squash and Sweet Potato (page 286).

I’m repeating this headnote from the recipe for Simple Glazed Pork Chops (page 111) because it’s really important: I’ve found that folks tend to overcook pork. Though there was a time everyone thought it had to be nearly overcooked, it’s now been found safe to eat it a little less done—by which I mean with just the very faintest hint of pink (as in just barely pink, not actually fully pink) in the center. You never want to eat raw pork. Also, the first time you make this recipe you may want to buy an extra chop to “play with.” I’ve found broiler intensity varies significantly from oven to oven, so it’s tough to give you the precise time on this one. And timing really does matter here, as the chop needs to be cooked through on the inside before the sauce burns. Once you figure out the perfect timing with that one chop, you’ll always know exactly how long to broil your pork chops, whether you’re making this recipe or one of the other broiled pork chop recipes. So it really is worth a one-time effort that will take less than 10 minutes. When purchasing apple butter, look for it next to the peanut butter and jelly in your grocery store.

Many Cajun seasonings list salt as the first ingredient on the label. Try to avoid buying one of those, if possible. It’s much better to be able to season your food as much as you like without it being overloaded with salt, especially if you’re like me and like spicy or super-flavorful food. This recipe is great with pretty much any tropical salsa, so just pick one that seems good to you. I definitely prefer the fresh ones that are most often found in the produce section of grocery stores. But if it’s inconvenient to hunt one of those down, you can use a jarred one.

Not only is this recipe incredibly easy, but cleanup consists of throwing away a piece of foil if you line your pan with nonstick foil. I’ve found that folks have a tendency to overcook pork. Though there was a time everyone thought it had to be nearly overcooked, it’s now been found safe to eat if a little less done—by which, I mean cooked with just the faintest hint of pink (as in just barely pink, not actually fully pink) in the center. You still never want to eat raw pork. The first time you make this recipe, you may want to buy an extra chop to “play with.” I’ve found that broiler intensity varies significantly from oven to oven, so it’s tough to give you the precise time on this one. But timing really does matter here, as the chop needs to be cooked through on the inside before the sauce burns. Once you figure out the perfect timing with that one chop, you’ll always know exactly how long to broil your pork chops, whether you’re making this recipe or another broiled pork chop recipe. So it really is worth a one-time effort that will take less than 10 minutes.

Because pork tenderloin is so tender, this dish will taste fattier than it is. Granted, you never want to overcook any meat, or it will be tough. I used the spare rib sauce most commonly found in my area and that I believe to be the most common across the country (look for it in the international section of your grocery store next to the soy and hoisin sauces). You may note that the sauce itself is extremely high in sodium. Though you marinate these “ribs” in 2 tablespoons of sauce, only half of that gets consumed in the finished dish. The result may not be low in sodium, but you still could be saving up to 75 percent of the sodium you’d consume in the traditional dish. Please note that “8 ounces trimmed boneless pork tenderloin” means the weight after trimming. Thus, you should buy a bigger piece. “Eight ounces boneless pork tenderloin, trimmed” means you should buy an 8-ounce piece and then trim it.

Pat: All it takes is a spoon and a wedge of warm buttered cornbread to turn these sweet Southern baked beans, made with chunks of chopped pork, into a meal. Tangy baked beans are a Memphis trademark—we serve them sweeter than other regions around the country do. At our restaurants and at home, we flavor the beans with molasses, brown sugar, and our famous Neely’s Barbecue Sauce—as well as plenty of chopped pork. The hickory flavor from chunks of smoked pork gives this dish some toothy tang.

Tony: One of the most important skills for any grill master is knowing when a cut of meat is cooked to the desired temperature. This is particularly important when it comes to pork chops, because they can dry out quickly if they’re overcooked. Technology has made this easier, with the advent of instant-read meat thermometers, but Lord knows we’ve all been in situations where the thermometer has gone missing, and then what happened? Dad burned the chop! Which is why we recommend all cooks acquaint themselves with the Neely “feel test.” Gina: Tony’s just like Pat, always feelin’ things in the kitchen. I tease all the brothers about this, call them the “Feely Neelys.” And this is supposed to be a family cookbook! Tony: Most of us rely on sight and smell in the kitchen, Gina, but you gotta learn to feel as well, especially when grillin’. One surefire way of testing chops and steaks for doneness is our feel test, and it couldn’t be easier to master: All you need is a hand and a finger. Here’s what you do: Relax your left hand and turn it palm-side up. Now take the index finger of your right hand and poke at the soft area of flesh below the thumb on the left hand. Note the give in the flesh. That’s how a cut of meat with an internal temperature of rare (cool, red center) will feel. Now open up your palm, extending the fingers on your left hand. Again, take the index finger of your right hand and poke at the area of flesh below the thumb on the left hand. The flesh will be somewhat tauter, but it will still have some give. That’s how a cut of meat with an internal temperature of medium (warm, pink center) will feel. Now stretch the fingers on your left hand as far as they will go, tightening the hand and fingers as if they were a rubber band stretched to capacity. Again, take the index finger of your right hand and poke at the area of flesh below the thumb. See how tight that is, how little give there is. That’s a well-done steak. So there you have it: Rare feels fleshy, medium is taut but still has some give, and well done is tight as a drum. Next time your steak is on the grill, give it a poke. Gina: You can even poke at your gal, tell her you’re practicing (but make sure you say that her backside is tight as a drum)!

Pat: One of the first lessons we learned in the restaurant business was to waste nothing. Gina: Use it or lose it. That’s the Neely motto. Pat: Take the brisket bone, or rib tip, for example. It’s normally discarded from the spare rib. At Neely’s, however, it has become another distinctive menu item. We call rib tips the “rich man’s neck bone,” because the gristle and fat make this cut of meat rich and flavorful. We cook ours slowly and gently—it keeps them moist and tender. Once cooked, rib tips can be chopped into bite-sized pieces and are often served as an appetizer. They can be found on restaurant menus all over the country, but they are particularly popular in Chicago, where they are served atop a basket of fries. These bite-sized chunks of tender meat can also be served as an entrée. I have been known to bring home a pound or two to eat with any leftover vegetable that Gina may have prepared the night before. Gina: Do you see why I married this man??? The things he can do with a rib tip!

Pat: Beef ribs are not nearly as common in Memphis as pork ribs, but they are still loved by many and always worth a slab. Because of their massive size—beef rib bones are twice the size of pork ribs—beef ribs are often referred to as the “Fred Flintstone bone.” This size scares a lot of novice grillers, but there’s no need to worry. Beef ribs have more bone than meat, so they will actually take less time to cook and prepare. As with other ribs, they must be slow-cooked at a low temperature for the tenderest results. Cooked for less than 3 hours over indirect heat, these ribs will add real Texas flavor to your backyard cookout.

Pat: This is a third-generation Neely dish. Grandma Rena used to cook it for my dad. Then she taught my momma how to prepare it. Now, you know Grandma Rena was a smart woman, showing Momma how to cook for Dad. Gina: Ladies, this is a very old Southern tactic. My suggestion, if you want to keep your man happy, is to spend some time in the kitchen with his momma and have her teach you a few things. Pat: I always listen to Gina. You should, too. My momma cooked this dish for my dad and for the kids. Kept us all happy. Now I’m cooking it for my girls (it’s one of their favorites on cold-weather days). And I’m sure someday they will cook it for their children.

Pat: If you haven’t figured this out by now, in Memphis we find a way to barbecue everything. One day Tony and I turned our attention to flatbread and—surprise, surprise—we came up with a recipe for barbecue pizza! We make ours with a crispy grilled crust, sautéed onions and peppers, and barbecue sauce, and then top the whole thing with one of our favorite cooked meats. It’s a Neely game-time staple, because the dough and toppings can be made hours in advance, so the pizzas can be assembled in minutes and popped into the oven. Don’t be intimidated by the crust—our homemade dough is easy to make and a great project to work on with your kids. In our house, it’s not a pizza party until everyone is dusted with flour.

Pat: Brushed with butter, rubbed with spices, and dressed the way you want it, our barbecue baked potatoes (which are essentially baked potatoes loaded with toppings) will make your stomach skip a beat. These are fun to make with your kids, because they can dress up their taters with all kinds of goodness—meat, sour cream, shredded cheese, chives, and so forth. Depending on what stuff and how much of it you load onto each potato, these can serve as a side dish or an entire meal. For a healthier spud, Gina follows this recipe with a lightened-up twice-baked tater that is just as tasty as my belt-busting variety.

Pat: A passion for pasta via Memphis equals . . . barbecue spaghetti?!? Initially, our customers were skeptical about trying this dish—that is, until Tony and I started giving out free samples to everyone who came through the door. After about two weeks, the sampling wasn’t necessary, because people were hooked. These days we go through about 200 gallons of barbecue spaghetti a week; people from all over the country go wild for the tangy, saucy noodles tossed with smoky chunks of meat (it’s become one of our best-selling dishes). And we promise, after making this dish, you’ll understand why. Serve it as a side dish (with barbecued or roasted meats) or as a meal.