Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning. Set aside.
Preheat IP by pushing Sauté button.
Add olive oil, chopped garlic, onion and sliced mushrooms. Cook until mushrooms, garlic and onions are translucent.
Deglaze by pouring white wine into the pot to make sure that to get all bits and pieces from the bottom of the pot. This will ensure that no Burn warning will appear.
Add chicken stock, heavy cream, salt, pepper and Italian seasoning. Stir to mix.
Add seasoned pork chops into the pot. Place thyme sprigs on top of the chops.
Place the lid on the pot and set the valve to sealing. Press Pressure Cook (or Manual), High Pressure, and set cooking time for 8 minutes.
Allow for the pot to come to pressure (it took 10 minutes for me), pressure cook for 8 minutes, and then allow 10 minutes of natural pressure release.
Release any remaining pressure from the pot and remove the lid.