Tenderize the pork chops by using a meat tenderizer with multiple blades, or by hitting them several times with the back side of a large knife.

Turn on the pot's sauté setting to the highest heat level (More on an IP). When the pot is hot, add the oil.

Brown the pork chops on both sides, in two batches. Then set browned chops on a plate.

Add the mushrooms to the pot and cook a couple of minutes. Then add ¼ cup of the chicken broth (or cooking sherry, if using) and deglaze the pot, using a wooden spoon to scrape up the browned bits from the bottom of the pot.

Add the onion and cook for 5 minutes, until it starts to turn translucent. 

Add in the garlic and cook for 1 minute.

Add soy sauce and Worcestershire sauce, and the remaining ¾ cup chicken broth. Stir well.

Add salt & pepper.

Place the pork chops back in the pot and turn off the Sauté setting.

Pour the cream of mushroom soup on top but do not stir. Place the lid on the pot and set the steam release knob to the Sealing position.

Press the Pressure Cook button or dial and then the + or - button or dial to select 10 minutes (for about 1 ½" thick) or (7 or 8 minutes for smaller, thinner chops, 12 minutes for thicker chops)

When the cooking cycle has finished, let the pot sit undisturbed for 8 minutes (8 minute Natural Release).

Remove the chops to a dish and spoon some of the gravy over them to keep them moist.

Turn the Sauté setting on and mix the flour with some of the hot liquid in a mug. Then pour the mixture into the pot and stir to thicken. Stir a little water into the gravy if it is too thick.

Turn off the Sauté setting.

Stir in the sour cream.

Serve the pork chops with some of the mushroom gravy over them. Excellent with mashed potatoes or rice.