1. Pound the pork chops to about ¼ inch thickness using a meat mallet.
2. Season the pork chops with salt and pepper, then dredge in flour, shaking off any excess.
3. Heat olive oil and butter in a skillet over medium-high heat. Cook the pork chops until golden brown, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, add the mushrooms and cook until browned, about 5 minutes.
5. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a boil and cook until the sauce is reduced by half, about 10 minutes.
6. Return the pork chops to the skillet and cook until heated through, about 5 minutes. Serve hot.