Plug in the IP with insert set in place.
Add oil into IP and press SAUTE.
Season the pork chops with salt and pepper. Add the pork chops to the IP; cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the now empty IP and saute until softened, about 4 minutes.
Add the tomatoes with their juices, herbes de Provence, and ¼ teaspoon red pepper flakes.
Return the pork chops to the IP with any accumulated juices from the plate.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
Quick Release your IP and place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley for garnish.