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Preheat oven to 400 F. Combine potatoes, broth, rosemary, onion powder, garlic powder and ½ tsp salt in large bowl, cover and microwave until edges of potatoes are translucent and pliable, about 8 minutes.
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Stir cream, Wondra and ¼ tsp pepper into hot potato mixture. Transfer mixture into 13x9 inch baking dish and press into even layer. Cover with foil and bake until potatoes are nearly tender, about 30 minutes.
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While potatoes bake, combine ¼ cup parmesan cheese and panko in shallow dish. Whisk mustard, mayonnaise and hot sauce together in a small bowl. Cut 2 slits apart through fat on edges of each chop. Pat chops dry with paper towels and season with salt and pepper.
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Working 1 chop at a time, brush 1 side with mustard mix, then press chop mustard side down, into Panko mix, pressing gently to adhere. Lay chop, coated side up on a large plate.
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Remove potatoes from oven and sprinkle evenly with remaining ½ cup Parmesan cheese. Place chops, coated side up, on top of potatoes in dish. Bake uncovered until pork registers 135 F, 10 to 15 minutes.
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Remove dish from oven and let rest, 10 minutes. Sprinkle with parsley.