Heat the olive oil in a large skillet over medium heat.
Add onion and mushrooms and saute for 4-5 minutes, until tender. Add garlic and cook an additional 30 seconds.
Move the veggies to the side of the pan.
Season the pork chops on both sides with salt and pepper. Add pork chops to the center of the skillet and cook for 4 minutes, until well browned. Turn over and cook an additional 2 minutes.
Zest the lemon and sprinkles the top of each pork chop with some lemon zest and a 1/2 tablespoon pat of butter.
Cover the pan and cook for 8-10 minutes, depending on the thickness of the pork chops. Use a meat thermometer to check the temperature and remove from heat when pork has reached an internal temp of 150 degrees F.
Let the pork chops rest for 10 minutes.
Squeeze lemon juice over pork chops and serve with mushroom and onion mixture on top. I like to add a slice of lemon and chopped parsley on top too.