In the bottom of a pressure cooker pot add in the potatoes and stock.
In a small bowl mix together the 1 1/2 tsp salt, 1 tsp black pepper, 1 1/2 tsp parsley, 1/2 tsp thyme, 1/4 tsp rosemary, 1 tsp garlic powder and 1 tsp onion powder.
Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning.
Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too.
Place the lid on, set the pressure to high and cook for 12 minutes. When the 12 minutes are up, do a natural release.
Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil.
Remove the potatoes from the pot and place in a large bowl. Gently mash and add in the butter and milk. Adjust for taste.
Set the pressure cooker to saute to make the gravy. In a small bowl whisk together the flour and milk to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly.
Add in the salt and pepper for taste.
Plate the pork with the mashed potatoes and gravy.