Instant Pot Smothered Pork Chops with Leeks and Mustard

Pat pork chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edge of each chop. Sprinkle with salt and pepper. Using highest sauté function, heat 2 teaspoons oil in Instant Pot for 5 minutes (or until just smoking). Brown 2 chops on both sides, 6 to 8 minutes; transfer to plate. Repeat with remaining 2 teaspoons oil and remaining chops; transfer to plate.

Add pancetta to fat left in pot and cook, using highest sauté function, until softened and lightly browned, about 2 minutes. Stir in flour and cook for 30 seconds. Stir in wine, scraping up any browned bits and smoothing any lumps. Stir in leeks and cook until softened, about 3 minutes. Nestle chops into pot (chops will overlap) and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes.

Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer chops to serving platter, tent with aluminum foil, and let rest while finishing leeks.

Using highest sauté function, bring leek mixture to simmer. Stir in mustard and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Spoon leek mixture over chops and sprinkle with parsley. Serve.