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

Pork Chops in Tomato Sauce

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! Much more flavorful and no condensed soup!

Mom’s Pork Chops and Tomato Gravy always reminds me of the pork chops my mother would make when I was young with condensed cream of tomato soup and a little brown sugar.

I loved the taste way back when and love it more now!

This gravy is absolutely fabulous served on rice or mashed potatoes and covering the pork chops as well! I love gravy and sauce and can never get enough of them.

This method guarantees 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 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
bacon
tomato sauce
mushrooms
onions
celery
garlic
bay leaves
thyme
paprika
salt
pepper
brown or white sugar
oil
flour

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 Easy Pan Fried 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!

Course Main Course

Cuisine American

Keyword easy dinner, easy recipe, pork, pork chops, tomato gravy, tomato sauce

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
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
salt
pepper
1/4 cup flour
1/4 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!