Add the potatoes to a large pot. Fill with just enough water so that the potatoes are covered. Season with salt and place on the stove over high heat. Bring the potatoes to a boil and then lower the heat just a tad. Cook for about 20-25 minutes or until the potatoes are fork tender. Remove from heat and drain.
Preheat your oven to 400 degrees F. Line a large baking sheet with foil and spray lightly with a nonstick spray. Set aside.
In a small bowl, combine 1 teaspoon paprika, dry oregano, chili powder, onion powder, garlic powder, black pepper, and salt. Rub the combination all over the pork chops and place them on one side of the pan. Place the potatoes on the other side, and smash each one with the back of a spoon. Season the potatoes with salt and black pepper and place the pan in the oven.
Bake the pork chops and potatoes for about 20-25 minutes or until the pork is cooked to your liking and the potatoes are nice and crisp. Pull the pan from the oven and let stand for about 5 minutes.
Meanwhile, combine the sour cream and mustard in a small bowl. Season with salt and black pepper and dollop the sour cream on the potatoes and pork chops. Garnish with fresh parsley and enjoy immediately!