Season the beef chops with salt and black pepper on both sides.

Use a meat mallet to gently pound the chops to an even thickness.

In a skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.

Add the beef chops and cook for about 4-5 minutes on each side, or until desired doneness.

Remove the chops from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter.

Add the sliced mushrooms and cook until they are browned, about 5-7 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the chopped parsley and stir to combine.

Return the beef chops to the skillet and spoon the mushroom sauce over them.

Cook for another 2 minutes to heat through.

Serve immediately, garnished with additional parsley if desired.