Turn Pot on to Sauté function. Let warm up while you prepare the chops.

In a shallow mixing bowl, mix together dijon, half of the maple syrup (¼ cup), and the pepper. Coat the pork chops with mixture and set aside (reserve the leftover mustard sauce).

When the display on the pot reads Hot, add the butter and coat the bottom of the pot. Add 2 of the pork chops and cook for 2 minutes per side. Repeat with remaining 2 chops. Remove to a plate.

Add the apple juice to the pot and use a wooden spoon or other heat proof utensil to scrape the bottom of the pot to get up all of the brown bits.

Cancel the Sauté mode. Add the pork chops back in to the pot. Put the lid on and lock in place. Set the steam release knob to the Sealing position.

Press Pressure Cook/Manual, and use the + or - button (or dial) to choose 7 minutes (for thinner chops) or 9 minutes (for thicker chops).

When cooking time ends, let the pot sit undisturbed for 8 minutes (natural release). Then Manually release the remaining pressure by turning the steam release knob to Venting.

When the pin in the lid drops down, open the lid and remove the pork chops to a plate.

Add the reserved mustard sauce, maple syrup, and pecan halves, and turn the Sauté function back on.

Use a measuring cup to scoop out some of the sauce from the pot. Add the corn starch to it and use a fork to gently dissolve the corn starch. Pour the corn starch slurry into the pot and stir until it thickens. Turn off the pressure cooker.

Serve the pork chops smothered in the maple mustard sauce.