Trim fat from chops. Coat a 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn chops; add mushrooms and sweet pepper. Cook about 6 minutes more or until done (160 degree F) and juices run clear. Remove the chops and vegetables.
For sauce, in a small bowl stir together the soup, sour cream, milk, and paprika. Stir the mixture into skillet; bring to boiling.
Return the chops and cooked vegetables to skillet. Cook, covered, for 5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until heated through. Makes 6 servings.