Heat 4 tbsp. olive oil with butter in a saut pan over medium-high heat. Cook chops until browned, 2-3 minutes per side. Stir in mushroom slices; cook 1 minute. Add chicken broth and rosemary. Cover the pan and simmer 10 minutes. Stir in red wine, increase heat and cook, uncovered, until sauce is reduced by half. To prevent overcooking of the veal chops, they can be removed from the pan at any point, then returned to the pan for a final heating before serving. Plate the chops with the mushroom slices and sauce, drizzle with the remaining tbsp. of olive oil and serve.