Slice the pear into four pieces and remove the core/seeds. (Save the core bits for the compost) Add to the Vitamix or a high powered blender.
After adding the pears, add brown sugar, chili prawn flakes (or chili flakes), tamarind paste, granulated garlic (or you can use garlic powder), ketchup, Worcestershire sauce, dill weed to blend. Start at speed 1 for about 30 seconds before increasing the speed to 4 or 6 to puree the sauce.
Pour half of the pear barbecue sauce onto the pork chop to marinate for up to 5 minutes. (Or if you are preparing in advance, marinade in the fridge overnight)
Hit Saute function on the Instant Pot. Add two tablespoons of vegetable oil as soon as it shows HOT on the display.
Place up to two pork chops in the Instant Pot. Cook for 3 minutes per side or until each side is browned. Set aside when all pork chops are browned. Turn Saute function off.
Add the 3/4 cup of water to the pot. Return the pork chops to the Instant Pot. Set manual pressure to 8 minutes and place the lid on to seal, with the venting lid closed off. You can use this time to prepare side dishes of your choice.
Once the Instant Pot beeps when the time is up, let it sit for 10 minutes before releasing the pressure.
Plate the Instant Pot pork chops and serve the reserved pear sauce on top.