INSTRUCTIONS
1. Combine 1 teaspoon salt, 1 teaspoon pepper, paprika, sugar, and cayenne in bowl. Pat chops dry with paper towels and sprinkle all over with spice mixture.
2. Cook bacon in large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet. Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook chops until well browned on 1 side, about 5 minutes. Transfer to plate, browned side up.
3. Reduce heat to medium, add oil, and heat until shimmering. Add onion, celery, and garlic and cook until softened, 5 to 7 minutes. Add flour and tomato paste and cook, stirring constantly, for 2 minutes. Whisk in chicken broth, tomato sauce, thyme, bay leaf, and cooked bacon and bring to boil.
4. Arrange chops, browned side up, in pan and add any accumulated juices from plate. Reduce heat to low, cover, and simmer until chops register 145 degrees, 8 to 12 minutes. Transfer chops to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Season gravy with salt and pepper to taste, remove bay leaf, cover, and keep warm. Stir any accumulated juices from platter into gravy and pour over chops. Serve.
