In a large skillet, heat oil over medium-high heat.
Brown pork chops 3–4 minutes per side until golden. Remove from skillet and set aside.
Make the tomato gravy:
In the same skillet, sauté onion (and garlic) until softened.
Stir in flour remaining in the pan to make a roux. Cook 1–2 minutes.
Gradually stir in diced tomatoes and chicken broth. Add sugar and paprika if using.
Simmer until the gravy thickens slightly, about 5–7 minutes.
Finish cooking the chops:
Return pork chops to the skillet, spooning gravy over the top.
Cover and simmer on low for 10–15 minutes, or until pork chops are cooked through (internal temperature 145°F / 63°C).
Serve:
Serve pork chops smothered in tomato gravy over mashed potatoes, rice, or buttered noodles.
Garnish with fresh parsley.
💡 Tips for Extra Flavor:
For a deeper flavor, add a splash of Worcestershire sauce or a dash of hot sauce to the gravy.
Leftovers taste amazing — the pork absorbs even more of the gravy overnight.
You can add bell peppers or a few mushrooms to the gravy for a twist.
If you want, I can also give you a shortcut, ultra-creamy Southern version where the tomato gravy is richer, smoother, and almost silky — it takes this dish to the next level. Want me to share that?
