Season pork chops on both sides with pepper, paprika and salt; set aside. In a large saucepan over medium, heat oil. Add pork chops and cook until brown, about 3 minutes per side. Transfer chops on a plate and remove fat with a paper towel. Add chicken broth, Worcestershire sauce, brown sugar and tomato paste. Stir well and place pork chops back to the pan and spoon sauce over. Cover, reduce heat to medium-low and simmer for 45 minutes.
Place lemon slices on pork chop, pressing gently to extract some juice and simmer for 15 minutes. Brush the chops here and there. If sauce is not thick enough, mix 2 teaspoons cornstarch in ½ cup cold water and add to the sauce. Served with mash and veggies; make.