Season pork with 1/2 tsp salt, pepper, garlic powder and onion powder on both sides. (or any seasonings you want to put on them)
Set Foodi to saute. Add olive oil, diced onions and pork chops. Brown meat on both sides, then remove from pot. Turn pot off and make sure to deglaze your pot with 1/4 c of your broth (or the burn notice will likely pop up-that means scrape all the bits of meat etc...off the bottom of the pot)
Pour in uncooked rice and remaining broth (or water) - 2 cups white rice needs 2.5 c liquid or if you use the yellow saffron rice I mentioned use 2 bags of that with 3 cups of liquid
Put trivet into pot. Lay browned pork on top of that. Then close lid and steam valve and set to pressure cook high for 8 minutes.
Allow pressure to naturally release for 7 minutes when done, then release rest of pressure quickly.
Remove pork, plate, fluff rice in pot and serve alongside meat.