Pre-heat the grill.
In a pot cover the potatoes with cold water. Turn onto medium-high heat and bring to a simmer. Simmer for about 15 minutes until tender.
While potatoes are cooking, in a medium pan cook bacon until crispy and set aside. Make sure to save the bacon fat.
When potatoes are tender, drain, and lightly break up with a fork or push through a baking rack.
While still warm season with cider vinegar, bacon, bacon fat, 2 tbsp of Dijon, red onions and season with salt and pepper.
When slightly cooled add 3 tbsp sliced green onions and 2 tbsp chopped parsley.
Rub pork chops with 1.5 tbsp of Dijon mustard and season with salt and pepper.
Place on the grill and cook for 5-8 minutes per side until done.
Combine the picked parsley, basil, dill and bias-cut green onions.
Spread the herb salad across each pork chop and serve with potato salad. Enjoy!