Preheat your grill to about 400°F.
Start with the potatoes. Cut them in half lengthwise, then using a sharp knife, slice into the potato in two vertical lines and three to four horizontal lines, being careful not to cut all the way through the skin.
Salt the tops of the potatoes to taste, then place them, skin side down, on the warming rack of the grill for about 30 minutes.
Heat the butter in a frying pan and add the shallot, cooking until it is soft. Add the garlic, and cook an additional minute. Add the maple syrup, dijon mustard, and chicken broth, whisking until they are all completely combined.
Allow the mixture to simmer until thickened. You can grill the pork chops while the sauce is thickening. Just remember to stir it one in a while.
Season the pork chops on both sides with the orgasmic onion seasoning.
Before putting the pork onto the grill, brush the tops of the potatoes with the melted butter, then top with the parmesan, dill, and chives, put them onto the main grilling area to finish cooking.
Place the pork over direct heat, grilling for about 3 to 5 minutes per side, or until cooked through and an instant read thermometer says 160°F.
Remove everything from the grill, and serve the pork topped with a generous helping of the maple sauce, and don’t forget a veggie. Though you could do a salad and use the maple sauce as a dressing too. Just sayin’.