*equal amount of larger mushrooms, sliced, can be substituted
In a small bowl, mix the gravy mix with the soup; set aside.
Heat a large (12-inches +) skillet over medium-high heat.
Add olive oil and butter to melt
Brown pork chops well on both sides; remove from pan.
Add the onion, garlic and mushrooms to the pan and saute for about 3-5 minutes or until onion just begins to get soft.
Deglaze the pan with the 1/4 cup wine or water (this means add the liquid and scrape up all the browned bits at the bottom of the pan).
Add the soup mixture and stir to combine with pan contents.
Add the pork chops back to the pan, bring to boil, reduce heat to low, cover and simmer for 30-40 minutes.