salt the instant pot to the saute function and add the olive oil to it
once heated, place the onions and mushrooms into the instant pot and saute until tender.
add in the minced garlic and dry white wine and cook down for another min. or two.
stir in the chicken stock, italian seasoning and salt and pepper to taste
season the pork chops on both sides with your choice of seasonings , and place them into the instant pot on top of the veggies.
top the pork chops with fresh thyme sprigs
close the lid and make sure the release valve is set to the seasling postition. set hte instant pot to manual for 8 min allow the instant pot to sit and release naturally for 10 min once the tim is complete, and then move the release valve to the venting position to release any remaining pressure.
take the lid off of the instant pot, and stir in the heavey whipping cream.
on the stove top melt the btuter and stir in the flour once the flour mixture begins to darken in color whisk tin the 1/2 cup of heavy whipping cream to complete the roux.
remove the pork chops from the instant pot and set it to the saute function again
mix the roux into the liquid mixture in the instant pot and stir until thickened.
