Par-boil the baby potatoes in salted water until tender when pierced with a fork.
Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
Pat the pork chops dry with a paper towel and season with salt and pepper.
Using the same skillet, add another tablespoon olive oil and pork chops. Cook for 4-5 minutes per side, until cooked through. Set aside on a plate and cover with aluminum foil to rest.
In a small bowl, whisk together remaining olive oil, dijon, honey, broth and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens. Return potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.
If using larger potatoes, cut them into halves or quarters so that they cook quickly and are easy to eat.
Pat the pork chops dry before seasoning. This will help them to get nice and crispy.