Heat oven to 220 degrees C. Place whole potatoes in a lightly oiled oven tray and bake. Baking time will depend on the size of the potatoes - probably 20-30 minutes. (If you're in a hurry, microwave on high for 2 minutes to get them started.)
When nearly done, remove tray from oven and crush each potato so that it splits open and reduces to a height of about 2cm.
Drizzle with a little more oil, grind black pepper over, and return to oven until edges are brown and crisp.
Meanwhile, in a small frypan, dry roast the Panch Phora over medium heat for 2 minutes, until mustard seeds begin to pop and seeds darken slightly. Remove to a mortar and pestle and crush lightly.
Press crushed spices into both sides of the pork chops and let rest for 5-10 minutes.
Heat about 2 tablespoons olive oil in a frypan, add chops and cook 3-4 minutes on each side.
Serve with the roast potatoes and a handful of dressed rocket leaves.
The same method can be used to cook beef or lamb with excellent results.