Sprinkle pork chops on both sides with sea salt and pepper.
Hit SAUTE on Instant Pot, and add olive oil. Brown pork chops on both sides for about 2 minutes per side or until light brown. You can do this in batches. Remove chops to a plate, and cover with foil until all chops are browned
Add chicken broth to pot, and deglaze by scraping any browned bits off the bottom of the pot
Hit CANCEL to turn off pot, and stir in Worcestershire sauce and Dijon mustard
Place pork chops back into pot, and sprinkle any remaining sea salt and pepper, plus garlic and onions over chops
Place lid on pressure cooker, turn vent to Sealing position, and hit PRESSURE COOK for 8 minutes
Pot will take a few minutes to reach pressure, then begin counting down and cook for 8 minutes. When pot beeps, allow a 10 minute natural release, then turn valve to quick release remaining pressure
When pin drops, open lid, and remove chops to clean platter. Cover with foil.