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 may 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!
How to keep pork chops flat?
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 1/2 to 2 inches along that edge and the cuts should be no more than 1/2 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
- tomato sauce
- bay leaves
- brown or white sugar
How to Make Mom’s Pork Chops and Tomato Gravy
Other Skillet Pork Chop Recipes to Try
Mom’s Pork Chops and Tomato Gravy Video
Mom's Pork Chops and Tomato Gravy
Mom's Pork Chops and Tomato Gravy started with the tomato soup pork chops my mother used to make and has evolved into this wonderful recipe!
- 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
- 1/2 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
- 1/4 cup flour
- 1/4 cup oil or less to taste
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!