4 (8 to 10 ounce) bone-in pork chops, 3/4 to 1 inch thick, trimmed
3/4 cup flour
2 Tbs. vegetable oil
2 onions, quartered through root end and sliced thin crosswise
1-3/4 cups water
1 Tbs. cider vinegar
Combine seasoned salt, onion powder, garlic powder, paprika, and pepper in bowl. Cut 2 slits about 2 inches apart through fat on edge of each chop. Pat chops dry with paper towels and sprinkle each chop with 1 tsp. spice mixture (1/2 tsp per side)
Combine 1/2 cup flour and 4 tsp. spice mixture in a shallow dish. Dredge 1 side of chops lightly in seasoned flour, shake off excess, and transfer to a plate.
Using highest saute or browning function, heat oil in multicooker for 5 minutes (or just until smoking). Place half of chops floured side down into multicooker and cook until well-browned on 1 side, 3 to 5 minutes, return to plate. Repeat with remaining chops, transfer to plate.
Stir remaining 1/4 cup flour into fat left in multicooker. Cook, stirring constantly, until roux is color of peanut butter, 3 to 5 minutes. Add onions and remaining spice mixture and cook, stirring constantly, until onions begin to soften slightly, about 2 minutes. Slowly stir in water, scraping up any browned bits and smoothing out any lumps. Nestle pork chops into multicooker, adding any accumulated juices.
To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off mutlicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until meat is tender, 2 to 3 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 4 to 5 hours) Carefully remove lid, allowing steam to escape away from you.
Transfer chops to serving dish, tent with aluminum foil, and let rest while finishing sauce. Cook sauce using highest saute or browning function until thickened, 3 to 5 minutes. Turn off multicooker. Let sauce settle, then skim excess fat from surface using large spoon. Stir in vinegar and season with pepper to taste. Spoon sauce over chops and serve.
