Pork cutlets with dumplings and apples in tomato glaze

Ingredients:

• 4 natural boneless pork cutlets, trimmed of fat (110-140 g each)
• 0.5 tsp paprika
• 2 tablespoons unsalted butter
• 2 Gala apples, sliced ​​1cm thick.
• 4 shallots, thickly sliced
• 1 tbsp tomato paste
• 2 tablespoons apple cider vinegar
• 1 tbsp. honey
• 2 tsp chopped fresh thyme
• 20 frozen mini dumplings with cheese and potatoes
• Chopped fresh chives, for serving

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Meanwhile, season the pork chops on both sides with salt and paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook until the chops are browned, adjusting the heat as needed to prevent burning, 2 minutes per side. Transfer the pork to a plate.
3. Add the apples and shallots to the skillet. Cook, stirring, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until lightly browned, about 1 minute. Stir in the vinegar, honey, and thyme, then add 1 cup of boiling water from the pan. Bring to a simmer and cook until the apples are soft and the sauce has thickened, 8 to 10 minutes. Add a little more water if necessary.
4. Meanwhile, add the vareniki to a pot of boiling water and cook according to package directions. Using a slotted spoon, transfer to the skillet; add the pork cutlets. Cut the remaining 1 tablespoon of butter into small pieces and add to the sauce. Cook, stirring, until the vareniki are coated with the sauce and the pork is cooked through, about 2 minutes. Divide among plates. Sprinkle with green onions.