I'm on a low carb diet and decided to fix some nice 1 1/2" thick boneless pork chops last night. (I'm rather new to cooking regular meals.) Anyway, I seasoned them and fried them in a skillet with a little oil/butter - quickly browned both sides and then put a lid on them, lowered the temp and cooked them until done. (Made a nice quick mustard sauce for them) They were tasty but came out dry. How do I make a more juicy pork chop? Should I have added some liquid to the pan before placing the lid on them? Thanks for any help.