In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium high heat. Add the pork slices and cook 3 to 4 minutes on one side, flip and cook an additional 2 minutes on the other side. Remove to a plate and cover tightly with foil.
Wipe out the pan and heat another tablespoon each of butter and oil. Add the shallots and cook over medium high heat, stirring frequently until the shallots are softened and beginning to brown, about 10 minutes. Add the mushrooms and 1 tablespoon of butter. Cook until mushrooms are softened. Pour in the wine and sauté until mostly evaporated. Add the cream and continue to cook until slightly thickened. Add the cooked pork back into the mushroom sauce and heat through. Season with salt and pepper.
Garnish with parsley, if desired. Serve pork with mushroom sauce over rice, if desired.