Rocco cheats in this recipe by using packaged potato gnocchi for the dumplings. Still awesome.
Also, I would recommend, if you have any of the sauce left, to use it within the next couple of days for chicken. It does not keep terribly long.
2 tbsp vegetable oil
1 1/2 pounds boneless pork chops (about 4-6)
1 1/2 pounds fresh potato gnocchi (sold in packages in the pasta aisle)
4 tbsp unsalted butter
1 large onion, sliced thin
1 tbsp plus 1 tsp sweet smoked paprika (also called pimenton) (I used regular paprika, works just as well)
1 1/2 cups sour cream
1/3 cup chopped fresh chives
1. In a large cast iron skillet, heat vegetable oil over high heat. (I had to reduce to medium-high: know your burners.) Season pork chops with salt and pepper; add to the pan. Cook until golden brown and just cooked through, about 4 mins per side. Remove from pan; cover lightly with foil to keep warm. Turn heat down to medium-high.
2. While pork is cooking, bring a stockpot of salted water to a boil and cook gnocchi according to package directions. Reserve 1/2 cup of the cooking water when gnocchi are done.
3. After pork chops are cooked, add butter to the pan over medium-high heat. When butter is hot, add onion. Season with salt and pepper. Cook, stirring occasionally, until onions are tender are caramelized, about 12 mins.
4. Add the paprika, sour cream, and reserved gnocchi cooking water to the pan; toss to coat. (Or stir, because I sure as heck can’t toss in a cast-iron pan). Stir in chives; season to taste with salt and pepper, if necessary.
5. Serve porks chops with gnocchi mixture.