Combine the parsley, dill, garlic powder, and onion powder in a bowl. Set Aside.

Rinse and pat the pork chops dry with a paper towel—season with salt and pepper.

Heat the oil, butter, or ghee in the Instant Pot on the sauté mode. Then brown the chops on both sides, about 1 minute per side. You won't get a perfect brown, but enough.

Set the chops on a plate.

Add the stock to the Instant Pot and use a wooden spoon to loosen up any browned bits from the pot. Then turn off the Instant Pot.

Place the trivet in the pot.

Coat the chops in the spice mixture and place them in a single layer. Otherwise, you may have to cook them twice.

Close the Instant Pot. Seal the vent and set it to cook on high pressure or manual, for 10 minutes.

Once the cooking time is done, let the pressure release naturally for 10-15 minutes minutes. Then, release the seal.

Let the chops rest for a few minutes before slicing and serving.

Be sure to pour some of the juices over the pork chops for more flavor.