Preheat the saute function of the electric pressure cooker until “hot.” 

Meanwhile, stir together the flour, salt, and black pepper. Drag each pork loin chop through the flour on each side.

Add the olive oil and butter to the electric pressure cooker. In batches, brown the pork chops on both sides but do not cook through.

Remove the pork chops and keep warm. Add the broth and scrape the bottom of the electric pressure cooker with a wooden spoon to release any stuck-on bits. Cancel the saute function.

Place the pork chops back into the electric pressure cooker. Top with mushrooms, lemon juice, and garlic powder. Season with salt and black pepper if desired.

Cover the electric pressure cooker with the lid and set the valve to “sealing.” Program the electric pressure to cook on “manual” or “pressure cook” for 10 minutes.

When the cooking cycle is complete, quickly release the pressure.

Carefully remove the lid of the electric pressure cooker and add the spinach, parmesan, and heavy cream. Stir until the spinach has wilted and the cheese is melted.