Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the cut potatoes with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated. Spread them in a single layer on a large rimmed baking sheet, ensuring not to overcrowd for best crisping.
Step 2: Pat the pork chops thoroughly dry with paper towels. Season both sides with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the pork chops for 3-4 minutes per side until beautifully golden brown. Remove the pork chops and set aside.
Step 3: Carefully transfer the baking sheet with potatoes to the preheated oven. Roast for 15 minutes. After this time, add the seared pork chops to the baking sheet alongside the potatoes. Continue to roast for another 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender and golden-crisp.
Step 4: While the pork and potatoes are roasting, prepare the creamy Dijon sauce. Return the oven-safe skillet (from searing the pork) to medium heat. Add the butter and let it melt. Add the minced garlic and sauté for 1 minute until fragrant.
Step 5: Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
Step 6: Whisk in the heavy cream and Dijon mustard. Continue to simmer gently for 3-5 minutes, whisking occasionally, until the sauce thickens slightly to a velvety consistency. Taste and adjust seasoning as needed.
Step 7: Once the pork and potatoes are cooked, remove them from the oven. Allow the pork chops to rest for 5 minutes before serving to retain juices. Serve the pork chops and roasted potatoes immediately, drizzling generously with the creamy Dijon sauce. Garnish with fresh chopped parsley, if desired.