Trim Pork Chops, pat dry and season both sides well with Seasoned Salt and then dredge through potato starch.
Turn Pressure Cooker to Sauté or Browning and allow to fully heat. Add the oil to the Pressure Cooker cooking pot and swirl around.
Place pork chops into pot, one at a time and brown for 3 seconds on each side, removing each one to a plate.
When all chops have had the quick browning, add onions to the cooking pot and sauté for one minute. Add garlic and sauté for 30 seconds only.
Add a splash of Sherry or Shaoxing (or a bit of broth) to deglaze the cooking pot and scrape up any brown bits that were stuck to the bottom. Add the rest of the broth to the cooking pot.
Add in the Mushrooms and gravy mixture and stir until butter is melted. Place pork chops into pot, along with any juice.
If making this a One Pot Meal, place the trivet into the pot and place the pan of prepared pot rice with water or diced potatoes on top of trivet.
Lock lid and close Pressure Valve. Cook on High Pressure for 6 minutes. When Beep sounds, allow a 10 minute natural release.
Remove rice/potatoes and trivet. Remove Pork Chops to serving plate.
For a thicker gravy, push the Sauté or Browning button and simmer until desired consistency.
Cream holds up under pressure. If you use milk or half and half, it may separate and curdle.Crimini mushrooms are baby Portobellos.For super thin pork chops reduce the time to 4 minutes.For thicker chops, increase time to 8 minutes.
Chicken Broth Replacement
If using Better than Bouillon Chicken Base instead of the chicken broth, whisk together 1.5 teaspoons of the chicken base with 1.25 cups fresh water.