Cover potatoes with water in a medium size saucepot; bring to a boil over medium-high heat. Lower the heat and simmer until potatoes are tender, about 10-15 minutes. Drain and cool slightly then peel.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place smoked pork chops in the skillet and brown for 3-4 minutes on each side. Remove the chops from the skillet and keep warm. Add the remaining tablespoon oil to the skillet. Toss in the potatoes and turning them occasionally bake until nicely browned, about 5-8 minutes; season with salt and pepper.
Meanwhile, in a small mixing bowl, combine yogurt, mayo, capers, anchovy, pickles, and parsley. Season the remoulade with salt, pepper and sugar. Serve over chops.