Preheat oven to 350 degrees. Season chops on all sides with salt and pepper. In large oven-proof skillet over medium heat, add olive oil and sear chops on both sides, approx. 2 min per side. Transfer skillet with chops to oven and cook approx. 5 min, until almost done (130 degrees internal temp).
Carefully remove from oven and push chops to sides of pan. Place pan on burner over medium heat; add 1 T garlic to center of pan and cook 1 min. Add balsamic vinegar, honey, herbs (reserve 1/2 T of mixed herbs for gnocchi), chili flakes (if desired) and salt and pepper. Cook until reduced to a syrupy glaze, approx. 2 min. Remove from heat and set aside.
Meanwhile, in separate pan, saute onion over medium-high heat in 2 T butter until color darkens, approx. 5 min. Add remaining butter, garlic and mushrooms and cook 2 min more. Add cooked gnocchi, reserved herbs and a pinch of salt and pepper, to taste. Divide gnocchi mixture among plates, topping with pork chops and sauce.