Another old story, altogether too old, is the way most housekeepers
have of frying pork chops. They should never be fried. The only
respectable way is to broil them decently and in order over a hot bed
of coals. In that way what little juice they contain will be retained.
But even then they will be so dry that you must supplement them with
something,--say a sauce made of half a pint of good clear stock,
highly seasoned, and having in it a tablespoonful of chopped pickled
peppers and some sliced gherkins, with the juice of a lemon added.