In a small bowl, combine the dry rub: salt, chili powder, smoked paprika, onion powder, garlic powder, white pepper, brown sugar, and all-purpose flour.
Pat dry the pork chops and season with the dry rub mix well on all the sides.
Set the Instant Pot to sauté and once hot add the butter.
When the butter is melted, add the meat and sear it until browned, about 2-3 minutes per side. Remove and set aside. Add the garlic, mustard seeds, and cook stirring for 30 seconds.
Add 2 tablespoons of flour, stir well, and continue cooking for 1 minute, or until the flour is slightly browned.
Add the broth and scrape the brown bits stuck to the bottom of the pot with a wooden spoon.
Add the honey and the vinegar, stir well. Taste and adjust for salt and pepper.
Return the pork chops back to the pot.
Cover the pressure cooker and make sure the valve is pointed to sealed.
Cook on HIGH pressure for 7 minutes.
Release the pressure naturally for 10 minutes. After that, open the valve to quickly release the remaining pressure.
Remove the pork chops from the Instant Pot, place them on a plate, and cover them with foil.
If you want the honey garlic sauce thicker, click on Saute and mix in a small bowl 1 tablespoon of cornstarch with 2 tablespoons of water until dissolved. Add the slurry to the sauce and cook stirring for 5 minutes, or until thickened.
Serve the meat with the honey garlic sauce and fresh chopped parsley.