Sprinkle pork with 1/4 tsp salt and 1/4 tsp black pepper, tossing to evenly coat.

Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil. Once hot, add pork; saute for about 4 minutes, tossing to brown all sides. Remove pork from pan and keep warm.

Reduce heat to medium. Add 1 Tablespoon olive oil to pan. Add onion, garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 4 minutes, or until onions are soft.

Stir in flour, tomato paste, thyme, and paprika. Whisk together and cook for a minute, making sure the flour is fully incorporated, and is almost makes a paste.

Slowly whisk in chicken broth to the pan, add vinegar, and bring to a boil. Add pork back to the pan, and reduce heat and simmer for about 5 minutes, until the pork is cooked through.

Remove from heat and stir in sour cream.

Serve over egg noodles if desired