Preheat your grill to 350°F to 400°F.
Dust your pork chops with Bone Dust on both sides. Set them aside while the grill preheats.
Melt the goose fat (or butter). Toss the potatoes with the mashed roasted garlic and dill, then coat in goose fat. Lay them on a single layer on a Cast Iron Skillet or Griddle on the grill. Allow them to cook over direct heat for 30 minutes. You can throw these on while the grill is warming too.
While you’re waiting, pour the broth into a saucepan, along with the mustard and lemon juice. Whisk in the yogurt and the sugar and dill. Bring the sauce to a simmer and allow it to thicken.
When the grill is to temperature, grill the pork for 5 to 7 minutes per side, or until an instant read thermometer reads 145°F. If there is juice from the pork when you bring it in, pour that into the sauce as it’s simmering.
Serve the pork and potatoes with some seasonal veggies or a salad. Top the pork with a generous helping of the mustard sauce.