Pat the pork chops dry. Combine the kosher salt, garlic powder, paprika, onion powder, and black pepper, then rub the seasoning evenly over both sides of every chop.

Select Sauté on the Instant Pot and add the olive oil. When hot, brown the pork chops in batches for about 2–3 minutes per side, then transfer them to a plate.

Add the sliced onion to the pot and cook for 2–3 minutes. Add the minced garlic and cook for about 30 seconds, stirring so it does not scorch.

Pour in the chicken broth and Worcestershire sauce. Scrape the bottom of the pot thoroughly to loosen all browned bits and help prevent a Burn warning.

Return the pork chops to the pot and arrange them in the liquid as evenly as possible. Lock the lid and set the valve to Sealing.

Cook on High Pressure for 8 minutes for 1-inch-thick chops. Use 9–10 minutes for very thick chops or 5–6 minutes for thin chops.

Allow a 10-minute natural pressure release, then carefully vent the remaining pressure. Remove the chops and check the thickest part with an instant-read thermometer; the pork should reach at least 145°F.

Select Sauté again. Whisk the cornstarch and cold water together to make a slurry, stir it into the cooking liquid, and simmer for 1–2 minutes until thickened.