Sauté ½ peeled and diced red onion in the instant pot, with extra virgin olive oil and peeled but not diced garlic cloves. Stir in thyme.

Deglaze with white wine.

Place frozen together pork chops in the instant pot over the wine. Pour over a cup of pork stock over the pork chops. Place the lid on the instant pot and cook for zero minutes. Use natural pressure release and remove the pork chops from the instant pot.

Dice but do not peel your potatoes and load them into the instant pot.

Load the pork chops back on top and season with salt and pepper.

Place the lid on the instant pot, set the valve to sealing and cook for 3 minutes on manual pressure.

Use QPR and remove the pork chops from the instant pot and load them onto dinner plates.

Prepare your couscous. (see below recipe card for quick recipe).

Using a hand blender mix the contents of the instant pot until you have a thick creamy potato sauce.

Pour the sauce over the pork chops and serve your pork chops with couscous.