We just moved in to our new home and I have no way to use the oven, only the stove!!! Are grill is also still in storage! any ways to cook boneless pork chops?

I just made this recipe - 3 cups stuffing mix - dry (the cubed kind) 1 jar pork gravy Mix them together - Put chops on top - One sliced apple on top of chops - Put in baking dish covered with foil - Bake for 40 minutes at 375.

Pan fry them in a marinade, or slow cook in the fying pan with bbq sauce.

Pork chops Butter Lemon and pepper seasoning Melt enough butter in a pan to coat porkchops on both sides. Sprinkle seasoning on both sides and fry until done. Usually about 20 minutes. I make them this way for my family and they love them. BBQ pork chops Place pork chops in a cake pan and cover with water. Cook in oven on 350 for 1 hour or until tender. Remove from oven, remove the water. Spread butter on top of each pork chop. Sprinkle brown sugar on top. Spread your favorite bbq sauce on top of them. Cover with foil and place back in over for about 15 to 20 minutes. Serve. Since you don't have an oven you can do the bbq ones on the stove, just boil them in water until done. Remove the water, place in frying pan and do the exact thing with the bbq sauce brown sugar and butter. Just simmer them on low for about 15 minutes until butter and brown sugar are dissolved.

You will need: Panko (Japanese-style breadcrumbs) Salt & Pepper Beaten egg(s) Pork chops Heat extra virgin olive oil in a skillet to medium heat (just enough to coat the bottom of the pan). Pound the chops until they are about 1/2 inch thick (or thinner if you like). Salt & pepper chops on both sides. Dip the chop(s) into the beaten egg making sure to coat both sides well. Then dredge chop in panko breadcrumbs making sure it coats well. Place into pan and cook on both sides, about 4-6 minutes per side depending on thickness of chops. Drain on paper towel if desired before serving.

6 pork chops (at least 1-inch thick) 1/3 cup seasoned bread crumbs 1/4 cup olive oil 2 onions, sliced 3 cloves garlic, crushed 2 cups chicken broth 3 tablespoons tomato paste Salt and pepper to taste 2 teaspoons dried oregano 1 bay leaf 6 red potatoes, peel strip around middle 2 cups frozen green peas 1 tablespoon cornstarch Dredge pork chops in bread crumbs. Heat oil in cooker and brown meat on both sides. Set aside. Saute onions and garlic, scraping up browned bits. Stir in broth, tomato paste, salt, pepper, oregano, and bay leaf. Place pork chops in sauce. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 8 minutes. Remove cooker from heat and quick-release pressure. Add potatoes. Lock lid and return to full pressure. Adjust heat to maintain pressure and cook for 5 minutes. Release pressure. Stir in peas. Simmer until peas are hot and tender, but not mushy. Remove chops and vegetables to serving platter to keep warm. For gravy, bring broth to a boil and cook, uncovered, until reduced by half. Stir cornstarch into some water to make a smooth paste. Pour into boiling broth and stir until thickened. Serve over chops and potatoes. HOPE I HELPED U ALOT!