In the pressure cooker, cover the bottom with olive oil. Season the chops with salt and pepper, and sear them on both sides. Once seared, remove them from the cooker and set aside on a plate.

Add the finely chopped onion to the cooker, and when it starts to brown, add the chopped garlic. Sauté both until golden. If necessary, add a bit more oil.

Once the garlic and onion are golden, add the chops and wine. Stir a little and let the wine evaporate slightly. Next, add 1 teaspoon of paprika, 2 bay leaves, the jar of tomato sauce, and a bouillon cube. Stir and add water just to cover. Close the cooker and cook for 20 minutes.

After the time is up, open the cooker and check the sauce. If it's still too liquid, increase the heat and let it thicken to your liking.