Pork chops....how should I make them as grilling is out!?

Season with salt, pepper, onion powder, maybe a little garlic powder and paprika, dust with flour and in a sturdy pan ( I like cast iron) get some oil smoking hot and sear on each side for about 4 minutes or so. Thicker chops will take longer, obviously. I like to use bacon grease and peanut oil as it adds tons of flavor but the peanut oil raises the smoke point for better fat caramelization.

get yourself a halogen cooker , at least for the future - they will also save you a lot on the electricity bills. It is a transparent table oven but works differently from the traditional cookers. The pork chops/chicken/lamb chops/any meet will get similar with a grilled piece of meet but it will not make any heat around. The time of cooking is reduced by half and the energy consumption also by a lot. I have one and I am very happy with it. It can be used for veggies as well -- in fact one can put them both into the cooker and they will be ready in the same time. Potatoes wedges are also wonderfully crusty -- no need of oil to fry -- I only brush them with olive oil and salt.

For now -- simply bake them in the oven but brush them first with some marinade of olive oil, dark soy sauce, pepper, tabasco,drops of balsamic vinegar, a piece of garlic crushed, keep the chops in this marinade for an hour in the fridge if you still have time, before placing them in the oven.

I would smother them with onions and saute them. Mix in some of the gravy from the potato dish. Just don't cook them too long or they will be tough.

Propane grills are permitted during a burn ban. Just an FYI.

Season them with Tony Chachere's Cajun seasoning and fry 'em up.

brown them in a pan, so they have a nice golden color on each side, then poor in some cream of mushroom soup and let them finish cooking - then you have chops and sauce.

Marinate in lemon pepper sauce (or BBQ..whatever you have) for a hour, and bake them!