Step 1

Pat the pork chops dry with paper towels and season them with salt and pepper.

Step 2

Heat a large skillet over medium-heat and melt the butter in the oil. Once hot, add the pork chops.  They should sizzle when you add them.  Cook on one side for 4 to 5 minutes or until brown.  Turn and cook an additional to 4 to 5 minutes  or until brown and the internal temp registers 140°F on a instant read meat thermometer.  Remove to a plate and lightly tent with foil.

Step 3

Reduce the heat to medium and add the mushrooms.  Cook, stirring occasionally,  4 to 5 minutes or until golden brown.  Stir in 1 cup of the beef broth, the dry onion soup mix, and the vinegar.  Bring to a bubble, scraping the bottom of the pan.

Step 4

In a small bowl, whisk the corn starch into the remaining 1 cup of beef broth. Pour it into the skillet and stir well.  Bring to a simmer and allow the gravy to thicken.  Return the pork chops to the skillet and spoon the gravy over them.  Serve immediately.