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    Home » Blog » Main Courses » Pork

    Mom’s Easy Pan Fried Pork Chops and Tomato Gravy

    Published: Nov 21, 2019 · Modified: Feb 21, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    My Mom’s Easy Pan Fried Pork Chops and Tomato Gravy dinner recipe results in the best tomato gravy for stove top pork chops in tomato sauce there is.

    Pork Chops in Tomato Sauce

    Mom’s Pork Chops and Tomato Gravy was called tomato soup pork chops. It was made with condensed tomato soup and, as kids, we loved it. Since then, it has evolved into this wonderful recipe I share with you today. Much more flavorful and no condensed soup!
    This dish is called Mom’s Pork Chops and Tomato Gravy as a reminder of the  pork chops she made with condensed cream of tomato soup and a little brown sugar. They were yummy.
    Now, I’ve made them even yummier with this recipe.
    This gravy is to die for. Smother over pork chops and spoon over rice or mashed potatoes, this becomes a dynamite dish! I can never get enough of this gravy and sauce.
    Done this way, you’re guaranteed terrific pork chops, every time.

    Recipe for Tomato Gravy

    Tomato Gravy Recipe

    How to make Tomato Gravy

    If you are in need of the BEST recipe for Tomato Gravy then you have come to the right place! I have made this quick recipe on so many occasions for so many different reasons!

    This tomato and onion sauce is perfect on everything from biscuits or eggs at breakfast time, to dinners, including chicken, beef or pork!

    This is a wonderful and versatile sauce that should be on your bucket list!

    Turn heat on to medium and add some oil. Heat until oil is shimmering or a drop of water flicked in it dances.
    Add mushrooms, onion, celery, and garlic and cook until tender, about 7 minutes.
    Add flour and stir constantly for 2 minutes.
    Add tomato paste and cook, continuing to stir for another 2 minutes.
    Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon (optional) and bring to boil.
    Reduce heat to low, cover, and simmer for 20 minutes.
    Add salt and pepper to the gravy to taste.
    Add more thyme, garlic, paprika if you desire.
    Remove your bay leaves and serve!

    How to keep pork chops flat?

    While you are here take a moment to check out our little trick to keeping your pork chops from curling while cooking them in your skillet. For years I tolerated them bubbling up and bending into funny, un-pork chop like shapes. I don’t have that problem anymore and haven’t for years! You shouldn’t either!

    All you have to do is cut slices into the side of each pork chop on the edge with the fat and silver skin. Make your cuts every 1 ½ to 2 inches along that edge and the cuts should be no more than ½ an inch deep.

    That is it! You will now have a flat pork chop!

    Ingredients for Mom’s Pork Chops and Tomato Gravy

    • pork chops
    • tomato paste
    • chicken broth
    • bacon
    • tomato sauce
    • mushrooms
    • onions
    • celery
    • garlic
    • bay leaves
    • thyme
    • paprika
    • salt
    • pepper
    • brown or white sugar
    • oil
    • flour

    Mom's Pork Chops and Tomato Gravy

    How to Make Mom’s Pork Chops and Tomato Gravy

    In a small bowl combine 1 teaspoon salt, 1 teaspoon pepper, paprika and sugar.
    Dry pork chops with paper towels and rub spice mixture all over them. Set aside.
    In a large skillet, over medium heat, cook bacon pieces until crisp. Remove bacon to drain on paper towel, without removing the fat from your skillet.
    Depending on the amount of fat in your pan, remove some until you have enough fat to cook the pork chops in, 2-4 tablespoons approximately. We usually use some paper towel to soak some up, if necessary.
    Increase your heat a little and cook each pork chop until brown on one side only, 5 minutes.
    Remove pork chops from skillet and place on plate, browned side up.
    Wipe out your skillet if desired or necessary. We usually do.
    Reduce heat back down to medium and add oil. Heat until oil is shimmering or a drop of water flicked in it dances.
    Add mushrooms, onion, celery, and garlic and cook until tender, about 7 minutes.
    Add flour and stir constantly for 2 minutes.
    Add tomato paste and cook, continuing to stir for another 2 minutes.
    Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil.
    Place pork chops, browned side up, in your skillet.
    Reduce heat to low, cover, and simmer for 20 minutes.
    The timing will change depending on the size of your pork chops.
    Check to make sure your pork chops are cooked with a meat thermometer, about 150 degrees.
    Remove chops from skillet and add salt and pepper to the gravy to taste.
    Add more thyme, garlic, paprika if you desire.
    Remove your bay leaves.
    Serve gravy on top of your pork chops and some rice or mashed potatoes if you desire!

    Other Skillet Pork Chop Recipes to Try

    Balsamic Tomato Pork Chops

    Easy Greek Pork Chops

    Balsamic Pork Chops with Wine and Garlic

    Creamy Roasted Red Pepper Pork Chops

    Stuffed Pork Chops and Stuffing

    Simple Skillet Pork Chops

    Mom’s Pork Chops and Tomato Gravy Video

    Mom's Pork Chops and Tomato Gravy

    Mom's Easy Pan Fried Pork Chops and Tomato Gravy

    Mom's Pork Chops and Tomato Gravy was called tomato soup pork chops. This recipe has evolved and is much more flavorful and no condensed soup! Tender pork chops in a rich, tomato sauce is a taste sensation!
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American

    Equipment

    • large skillet

    Ingredients
      

    • 4 pork chops loin or center cut, bone or boneless, 1 inch thick
    • 1 can (5.5-6 oz) tomato paste
    • 1 cup chicken broth
    • 8 slices bacon, diced
    • 1 can (15 oz) tomato sauce
    • ½ pound mushrooms
    • 2 ribs celery
    • 1 medium onion, diced
    • 2 tablespoons garlic, minced more or less to taste
    • 3 bay leaves
    • 2 tablespoons thyme, dried more or less to taste
    • 1 tablespoon paprika
    • 1 tablespoon sugar, brown or white
    • salt
    • pepper
    • ¼ cup flour
    • ¼ cup oil or less to taste

    Instructions
     

    • In a small bowl combine 1 teaspoon salt, 1 teaspoon pepper, paprika and sugar.
    • Dry pork chops with paper towels and rub spice mixture all over them. Set aside.
    • In a large skillet, over medium heat, cook bacon pieces until crisp. Remove bacon to drain on paper towel, without removing the fat from your skillet.
    • Depending on the amount of fat in your pan, remove some until you have enough fat to cook the pork chops in, 2-4 tablespoons approximately. We usually use some paper towel to soak some up, if necessary.
    • Increase your heat a little and cook each pork chop until brown on one side only, 5 minutes.
    • Remove pork chops from skillet and place on plate, browned side up.  Wipe out your skillet if desired or necessary. We usually do.
    • Reduce heat back down to medium and add oil. Heat until oil is shimmering or a drop of water flicked in it dances.
    • Add mushrooms, onion, celery, and garlic and cook until tender, about 7 minutes.
    • Add flour and stir constantly for 2 minutes.
    • Add tomato paste and cook, continuing to stir for another 2 minutes.
    • Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil.  
    • Place pork chops, browned side up, in your skillet.
    • Reduce heat to low, cover, and simmer for 20 minutes.
    • The timing will change depending on the size of your pork chops. Check to make sure your pork chops are cooked with a meat thermometer, about 150 degrees.
    • Remove chops from skillet and add salt and pepper to the gravy to taste.
    • Add more thyme, garlic, paprika if you desire.
    • Remove your bay leaves.
    • Serve gravy on top of your pork chops and some rice or mashed potatoes if you desire! Enjoy!
    Keyword easy dinner, easy recipe, pork, pork chops, tomato gravy, tomato sauce
    Tried this recipe?Let us know how it was!

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    Welcome!

    We are the kitchen divas: Karin and my partner in life Ken. We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!
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