In large skillet, add pork chops and one pat of butter, cooking on medium heat, turning frequently for 20 minutes. Make sure the chops begin to carmelize.
Cut up potatoes. You can use 3 extra large Russet potatoes or 1 pound of small Red Potatoes. Cut into large cubes. Add another pat of butter, melt, then add potatoes. Cook on one side of skillet, opposite of the chops for 20 minutes on medium heat, stirring often, until potatoes are cooked.
Cut up onions, green onions (green onions can be optional), and mushrooms. Cook in skillet until onions are translucent. Mix with potatoes thoroughly. Mix with carmel from chops and any juices.
Reduce heat and add sour cream. Mix with potatoes and cover cops. Add dash salt and pepper to taste. Serve hot.