Place the potatoes in a medium saucepot with water to cover by about 1 inch. Bring up to a boil over high heat and, add some salt, and cook for about 12-15 minutes, until tender.
Season the pork chops with salt and pepper. Preheat a large skillet over medium high-high heat with 2 tablespoons of EVOO, 2 times around the pan. When the oil begins to ripple, add the pork chops and sear for 2 minutes on each side, then turn the heat down to medium and cook another 5-6 minutes.
While the chops cook, stir together the grainy mustard, a little salt and pepper and the vinegar in the bottom of a salad bowl. Whisk in the remaining 1/4 cup of EVOO, pouring it in a slow steady stream.