Pat the Alberta Pork Chops dry, and season generously with 2 tsp salt and ¾ tsp pepper on both sides. Lightly coat the Alberta Pork Chops with flour and shake off the excess.
Set the Instant Pot to sauté. Add 1½ tbsp of olive oil until hot. Brown each Alberta Pork Chop for 3 minutes per side, until golden. Remove Alberta Pork Chops and set aside.
Add the remaining olive oil to the Instant Pot. Toss in sliced mushrooms and sauté for 4-5 minutes until tender. Season with garlic powder, ¼ tsp salt & ¾ tsp pepper.
Pour Chicken Broth into the Instant Pot and scrape the bottom with a wooden spoon to release the flavourful brown bits.
Return the Alberta Pork Chops to the Instant Pot. Secure the lid and set to manual on high pressure for 3 minutes. Once complete, let the pressure release naturally for 5 minutes before carefully opening the valve.
Remove the Alberta Pork Chops and set aside. In a small bowl whisk cornstarch with the softened cream cheese until combined. Slowly stir in 1 cup of the Instant Pot broth, a few tablespoons at a time until incorporated. Add back to the Instant Pot and whisk. Switch Instant Pot back to sauté mode and stir until the sauce thickens.
Add spinach, parmesan, lemon juice, and red papper flakes to the Instant Pot. Stir until the spinach wilts and the sauce is creamy.
Spoon the mushroom sauce over the Alberta Pork Chops and enjoy!
