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!