Season the chops on one side with the salt, pepper, and fennel. Set aside. (I used one Australian pork chop, that is the one that is mostly fat on the right side of the left plate, and 5 Thai pork chops.)

Slice the cabbage in half from the top down through the core, make two cuts to form a V and remove the core.

Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. You are only browning the seasoned side.

Remove chops from the cooker to a plate. Repeat until all the chops are browned.

Place the cabbage into the cooker

Then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.

Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.

When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.

When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.

Remove the cabbage with the slotted spoon, again, leaving the liquid in the pot.

Mix together the corn starch and water to make a slurry. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil, whisk the bottom of the pot to loosen and tasty bits then whisk in the slurry, reduce heat and continue whisking until the gravy is thickened to your liking.

Pour the gravy over the chops and cabbage, serve and enjoy.