Mash the garlic, salt, and parsley together in a mortar and pestle to make a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let them marinate for 1 hour. If it's a hot day, refrigerate the chops while marinating.

Lightly dust the pork chops with flour. Heat a skillet with vegetable oil over medium heat and brown the chops on both sides. Pour in the Merlot wine to deglaze the skillet and cook until the wine is reduced by half. Set the chops aside.

In a small bowl, mix the reduced wine, pork broth, and tomato sauce. In the same skillet, heat the olive oil and butter, then sauté the red and white onions until browned. Add the sliced garlic and cook until golden. Add the sliced Portobello mushroom stems and cook. Pour in the pork broth mixture and return the browned chops to the skillet.

Cover the skillet, bring to a boil, then reduce the heat and simmer the chops for 12 minutes on each side. The sauce will thicken as it cooks. If the sauce becomes too thick, add a little water. Serve immediately.