In a 2-quart Pressure Frypan or larger pressure cooker, heat oil over high heat.
Add pork chops and cook until browned on one side. Use a splatter screen or conventional lid to cover pork while browning.
Turn pork chops.
Close lid and bring pressure to 1st red ring (low pressure) over high heat. (If pressure does not immediately begin to rise, uncover and try again or add 1/4 cup water and try again.) Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
Remove from heat and use Touch Method (depress button with wooden spoon) or Automatic Release Method (for Duromatic Top Knob cookers). (If using a different manufacturer's pot, follow their directions for quick release of pressure.).
Place pork chops on paper towels to absorb extra oil.