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1
In the bottom of a pressure cooker pot add in the potatoes and stock.
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2
In a small bowl mix together the 1 1/2 tsp salt, 1 tsp black pepper, 1 1/2 tsp parsley, 1/2 tsp thyme, 1/4 tsp rosemary, 1 tsp garlic powder and 1 tsp onion powder.
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3
Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning.
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4
Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too.
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5
Place the lid on, set the pressure to high and cook for 12 minutes. When the 12 minutes are up, do a natural release.
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6
Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil.
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7
Remove the potatoes from the pot and place in a large bowl. Gently mash and add in the butter and milk. Adjust for taste.
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8
Set the pressure cooker to saute to make the gravy. In a small bowl whisk together the flour and milk to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly.
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9
Add in the salt and pepper for taste.
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10
Plate the pork with the mashed potatoes and gravy.
