Heat the oven to 325 F.
Lightly grease a shallow 2 1/2 to 3-quart casserole dish.
Put the butter and 1 tablespoon of olive oil in a large skillet and place it over medium heat.
When the butter has melted, add the diced carrot, chopped onion, and sliced celery. Sauté the vegetables while stirring frequently until the onions are translucent and the carrots are just tender. Add the mushrooms and cook, stirring, for about 3 to 4 minutes longer or until they are golden brown. Remove the vegetables to a plate and set aside.
Add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. Sprinkle the pork chops lightly with kosher salt and freshly ground black pepper and add them to the skillet. Cook for about 5 minutes on each side or until nicely browned. Add the wine, gravy mix, and stock or water to the pan and stir to blend. Add the vegetables back to the skillet and continue cooking for 2 minutes or until the sauce has thickened.
Spread the hot cooked rice in the prepared baking dish.
Arrange the pork chops and vegetables over the rice and pour the sauce over all.
Bake, uncovered, for 20 minutes or until hot.
Serve the pork chops and rice with biscuits or dinner rolls and a tossed salad, if desired.