Pat the pork chops dry with paper towels to remove any moisture from packaging. Season both sides generously with black pepper.
Add oil to Instant Pot and set on saute. When the oil is hot, brown the chops in batches, on each side, for 2-3 minutes. Remove brown chops to a plate and set aside.
Add garlic to Instant Pot and saute just until the garlic is fragrant about 30 seconds. Pour wine into the pot, and deglaze, scraping up all the brown bits from the bottom, and simmer until the wine is reduced by half.
Add the mushroom soup, and chicken broth to the pot and simmer, stirring until smooth, about 3 minutes. Add browned pork chops to the pot and turn them in the sauce to coat.
Close the lid and set the pressure release valve to sealing. Set to high pressure for 15 minutes.
Once time is complete, turn the pressure release to venting. It's safe to open the lid when the pin has dropped.
Remove pork chops to a serving plate and loosely tent with aluminum foil to keep warm.
Make the cornstarch slurry by whisking the cornstarch into 1/2 cup cold water in a small bowl. Turn the instant pot on to saute and whisk in the cornstarch mixture. Whisk constantly until gravy is thick, then, turn off the instant pot.
Pour gravy over pork chops or serve on the side and serve.