Prep the pork: Pat the pork chops dry. Season both sides generously with salt and pepper. This helps build a flavorful crust.

Sear the chops: Set the pressure cooker to Sauté (High). Add olive oil. When hot, sear chops 2–3 minutes per side until browned. Work in batches. Transfer to a plate and set aside.

Sauté the aromatics: Add butter to the pot. Stir in onion and mushrooms with a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly browned. Add garlic and cook 30 seconds.

Make a quick roux: Sprinkle flour over the mushroom mixture. Stir for 1 minute to coat and cook off raw flour taste.

Deglaze: Pour in a splash of broth. Scrape up any brown bits from the bottom with a wooden spoon. This prevents a burn warning and boosts flavor.

Add liquids and seasonings: Stir in remaining broth, Worcestershire, Dijon, thyme, and bay leaf. Bring to a simmer.

Pressure cook: Return pork chops and any juices to the pot, nestling them into the sauce. Seal the lid. Cook on High Pressure for 8 minutes (boneless) or 10 minutes (bone-in).

Natural release: Let pressure release naturally for 10 minutes, then quick-release any remaining pressure. Remove the lid.

Finish the gravy: Transfer chops to a plate and tent with foil. Discard bay leaf. Stir in cream or sour cream until smooth. Simmer on Sauté for 2–3 minutes to thicken slightly. Adjust salt and pepper.

Serve: Spoon the mushroom gravy over the chops. Garnish with parsley. Serve with mashed potatoes, cauliflower mash, buttered egg noodles, or rice.