Add olive oil to a large nonstick skillet and heat over medium/high for a few seconds. Season both sides of the pork chops with salt, pepper, and paprika. Add the pork chops to the hot skillet and cook for 7 minutes on each side. Remove the seared pork chops from the pan, add to a plate off to the side, and turn down the heat to medium.

Add the mushrooms and onions to the pan. Cover the pan with a lid and cook for ten minutes. Remove the lid and stir the veggies occasionally.

Mix in the drained tomatoes. Add a little more salt and pepper to taste. Nest the pork chops back into the pan and cover with the lid. Cook for 4 more minutes. The internal temperature of the chops should be around 140 degrees when they are fully cooked.

Serve the pork chops with some of the tomatoes and mushrooms on top.