Preheat a multi cooker or Instant Pot to sauté.
Drizzle or rub pork chops with oil; set aside.
In a bowl combine the parsley, seasoned salt, thyme, pepper, paprika, and cayenne. Set aside 1 teaspoon of the mixture for the onions.
Rub or sprinkle the frozen pork chops all over with remaining spice mixture.
When the cooker is "hot", add 2 tablespoons oil and the onion and garlic.
Cook and stir until the onion is translucent and starting to caramelize, 3 to 4 minutes. Add the reserved teaspoon of spice mixture and stir to combine.
Add the broth, then place trivet into InstantPot. Add the pork chops to the pot on top of the trivet; they can overlap if needed. Seal the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 8 minutes. It will take about 10 minutes to come to pressure and begin counting down.
When the cook time is over, allow the pressure to release naturally for 8 to 10 minutes, then open the valve and release the remaining pressure.
Remove pork chops to a plate and cover with foil to rest.
Turn the Instant Pot to sauté. Whisk together cream and corn starch and stir into juices in the multi cooker. Cook for 2 to 3 minutes until gravy has thickened. Taste and adjust seasonings as necessary.
Serve gravy over pork chops and mashed potatoes. Garnish with extra parsley or thyme if desired.