Ingredients

1 Tablespoon oil
4 thick cut loin chops, with a pocket cut in for stuffing
2 teaspoon salt, divided
2 teaspoons garlic granules, divided
2 teaspoons black pepper, divided
1 Tablespoon Italian herb blend, divided
1/2 teaspoon smoked paprika
6 Tablespoons of butter, divided
2 stalks celery
1/2 medium onion
12 ounces cornbread stuffing mix
10 mushrooms-can be left out, use the trivet under the chops see notes

Instructions

turn the instant pot to saute, add oil and let it come to temperature
pat pork chops dry and set aside
mix together the half the salt, garlic, and pepper, 1 teaspoon of the Italian herbs, and the smoked paprika
rub each side of the chops with this mixture, save the extra for later
once the pot is hot brown two chops at a time, repeat with remaining chops, once the chops are browned turn off the IP
meanwhile in a pan on the stove melt 4 Tablespoons of the butter
chop the celery and onion and saute for 5 minutes
add 1 1/2 cups water and the rest of the salt, garlic, pepper, and Italian herbs
bring to a boil and stir in the cornbread stuffing mix, remove from the heat
slice the mushrooms and set aside
working carefully stuff about 1/2 cup of stuffing mix in each chop
put the mushrooms in the bottom of the Instant Pot, pour 1/2 cup of water in, and sprinkle with the leftover spice mix
place the chops on top of the mushrooms stuffing side up
place the remaining stuffing around the chops
dot with the remaining butter
put the lid on, turn the knob to pressure cook, press manual, set timer for 10 minutes
once the timer goes off let the pot natural release for 10 minutes

NOTES
Instead of using the mushrooms under the chops as an edible trivet you can just use the trivet.

MEAT