My boyfriend loves pork chops, also. I have the best way to fix them. You have to use pork chops with the bone. Otherwise, it'll be dry. I tried using the thick ones but we have found that using 1/2" thick center cut chops, they come out perfect and very moist. The secret to the moistness is dipping them in egg and then placing them in cracker crumbs. We love garlic so I put chopped or minced garlic in both the egg mixture AND the the bottom of the skillet. I don't use much oil in the skillet but just enough so all the chops are laying in it. Cook them on med/high till the crumbs are golden brown. You don't want to cook them too fast or the chop won't be done in the center and you'll burn the coating. If you have any questions, just post it and I'll check back.