Rinse your green beans and then add them to a medium saucepan. Cover them with water and heat the water over high heat until boiling. When the beans are boiling, reduce the heat to medium-high and cover with a lid.

While the beans are cooking add the mushrooms to a large 10-12 inch skillet (cast iron preferred) and cook over medium to medium-high heat, stirring occasionally. After a few minutes of cooking the mushrooms will start to release some of their moisture, keep cooking. Cook the mushrooms until all of the moisture they have released has been cooked off and the pan looks dry again, this takes roughly 8-10 minutes of cooking. 

When the pan looks dry again, reduce the heat to medium and add the butter. Continue to cook, stirring occasionally. 

Heat another skillet over medium to medium high heat and add the olive oil to the skillet.

Cook the pork chops, covered, in the skillet for 2-2 1/2 minutes per side, until the pork reaches 145°F on a meat thermometer.

After the beans have boiled for about 20 minutes, check them for tenderness. You want them to be tender crisp. Let them cook for an additional 5 minutes if they aren't quite done and if they are, drain them well.

When the pork is done cooking, remove it from the pan and let it rest for 1-2 minutes. 

When the beans are done cooking and drained, add them to the skillet with the mushrooms and stir to combine. Add plenty of salt and pepper to the mushrooms and green beans in the skillet.

Serve the hot pork chops with the buttery mushrooms and green beans on the side.