Par-boil the baby potatoes in salted water until tender when pierced with a fork.
1 pound baby yellow potatoes
Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
4 tablespoons olive oil
Pat the pork chops dry with a paper towel and season with salt and pepper.
4 boneless pork chops, Kosher salt and freshly ground black 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, chicken broth, honey, mustard, and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens.
½ cup low-sodium chicken broth, ⅓ cup honey, ⅓ cup Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon ground paprika
Return the potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.
1 tablespoon chopped fresh parsley