In a mortar, mash the garlic, salt, and parsley into a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let marinate for 1 hour; if it's very warm, refrigerate.

Lightly coat the pork chops with flour. Heat the vegetable oil in a skillet over medium heat and brown the chops on both sides. Deglaze the skillet with the wine and let it reduce by half. Set aside.

In a small bowl, mix the wine, pork broth, and tomato sauce. Heat the skillet and sauté the red and white onions. Add the garlic and cook until golden. Add the sliced Portobello stems and cook.

Add the broth mixture and the browned pork chops. Cover, bring to a boil, reduce the heat, and cook the chops for 12 minutes on each side.

The sauce will thicken. Add a little water if it gets too thick. Serve immediately.