Wash potatoes and cut into equal sized pieces. Add potatoes to a pot of cold water and bring to a boil. Cook potatoes until they are fork tender. Drain potatoes and rinse in cold water to halt cooking.
In a bowl, whisk together Dijon, Coleslaw Dressing, parsley, scallions, and sun-dried tomatoes.. Add potatoes; toss to coat in dressing. Refrigerate at least 1 hour before serving.
Preheat oven to 425°F.
Toss Brussels sprouts with 2 teaspoons Smoky Bacon Grapeseed Oil and 1 teaspoon Rodeo Rub. Roast for about 15 minutes, stirring halfway through cooking, or until sprouts are tender and lightly browned.
Preheat grill or grill pan over medium-high heat. Rub pork chops with remaining 1 tablespoon Smoky Bacon Grapeseed Oil and remaining 2 teaspoons Rodeo Rub. Grill chops on both sides until the pork reaches an internal temperature of at least 145°F.
Serve pork chops with roasted Brussels sprouts and chilled potato salad.
