Southern Pork Chops with Tomato Gravy - Page 2

Season & cook the pork chops: Pat pork chops dry and season both sides with salt, pepper, and paprika. Heat oil in a large skillet over medium-high heat. Cook pork chops for 4–5 minutes per side until golden brown and cooked through (145°F internal temperature). Remove and set aside.
Sauté aromatics: In the same skillet, add onion and garlic to the drippings. Cook for 3–4 minutes until softened and fragrant.
Build the gravy: Stir in diced tomatoes with their juices. Add sugar (if using) to cut acidity. Let simmer for 5 minutes.
Thicken the gravy: Sprinkle in flour and stir until absorbed, or whisk in cornstarch slurry. Add chicken broth and simmer for another 5–7 minutes until thickened. Season with salt and pepper to taste.
Combine & serve: Return pork chops to the skillet, spooning gravy over the top. Simmer 2–3 minutes to let flavors meld. Serve hot with mashed potatoes, rice, or cornbread.

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