Rub both sides and the edges of the pork chops generously with the 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper, then dredge in the flour to coat each side. Discard any unused flour.
Set Instant Pot to the Sauté setting and heat 1 tablespoon of the oil. When oil is shimmering, add one pork chop at a time and cook until golden on both sides, about 3 minutes per side. Transfer the seared pork chops to a plate and set aside. Add the remaining 2 tablespoons of olive oil to the Instant Pot. Add the mushrooms and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Add the white wine to deglaze the Instant Pot, using a wooden spoon to scrape up any browned bits on the bottom. Stir in the chicken stock.
Return the pork chops and any accumulated juices to the pot. Nestle the two bones in the sauce in opposite directions so they both fit snugly in the Instant Pot. Lock the lid and set to Manual on high pressure for 5 minutes. When the pressure cook time is up, let the pressure cooker naturally release for 5 minutes. After the 5 minutes, open the valve completely to quickly release all the remaining pressure.
Remove the pork chops to a serving platter. Mix the cornstarch into the heavy cream to make a slurry. Add to the pot and gently warm using the sauté setting to thicken the sauce. As the sauce is warming and thickening, stir in the baby spinach, Parmesan, lemon juice, and red pepper flakes, allowing the spinach wilt slightly. Spoon the sauce over the pork chops and serve.
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