Prep and pan fry

Cup of Yum
1. In a small bowl combine 1 teaspoon salt, 1 teaspoon pepper, paprika and sugar.
2. Dry pork with paper towels and rub spice mixture all over them. Set aside.
3. 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.
4. Depending on the amount of fat in your pan, remove some until you have enough fat to cook the pork chops, about 2-4 tablespoons approximately.
5. Increase your heat a little, add the pork to the skillet and cook until brown on one side only, about 5 minutes.
6. Remove pork chops from skillet and place on plate, browned side up.  Wipe out your skillet before making the gravy.

Make the gravy

1. Reduce heat back down to medium and add oil. Heat until oil is shimmering or a drop of water flicked in it dances.
2. Add aliced mushrooms, diced onion, diced celery, and garlic and cook until tender, about 7 minutes.
3. Add flour and stir constantly for 2 minutes. Then add tomato paste and cook, continuing to stir for another 2 minutes.
4. Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil.  

Finish cooking pork

1. Place chops, browned side up, in your skillet. Reduce heat to low, cover, and simmer for 20 minutes.
2. The timing will change depending on the size of your chops. Check to make sure they are cooked with a meat thermometer, about 145 degrees.
3. Remove chops from skillet and add salt and pepper to the gravy to taste. Add more thyme, garlic, and paprika if you desire.
4. Remove your bay leaves. Serve gravy on top of your pork chops and some rice or mashed potatoes if you desire! Enjoy!