Prepare the potatoes: Begin by placing the peeled and cubed russet potatoes in a saucepan, covering them with water. Bring the water to a boil over high heat, adding a pinch of coarse salt. Once the water boils, reduce the heat slightly and simmer the potatoes for 10-12 minutes, or until they are tender. Drain the potatoes and spread them on a rimmed baking sheet to cool for about 10 minutes.

Sear the pork chops: While the potatoes are cooking, heat a large skillet over medium-high heat. Add 2 tablespoons of extra-virgin olive oil, swirling the pan to coat evenly. Season the pork chops generously with salt and freshly ground black pepper, then add them to the hot skillet. Sear the pork chops for 2 minutes on each side, ensuring a golden-brown crust forms. Transfer the seared chops to a rimmed baking sheet and place them in the preheated oven at 375°F. Roast the pork chops for about 7-8 minutes, or until the meat is firm but not tough. Once done, remove them from the oven and cover with aluminum foil to rest for a few minutes.

Make the sweet chili sauce: Using the same skillet, add the remaining 2 tablespoons of EVOO. Stir in three-quarters of the chopped onion, along with the chili powder, ground cumin, and two-thirds of the minced garlic. Cook the mixture for 2-3 minutes, stirring frequently to allow the spices to bloom. Add the dark brown sugar and continue to cook, then pour in the chicken stock. Let the sauce simmer until reduced by half. Once reduced, remove the skillet from the heat and whisk in the cold butter to finish the sauce.

Prepare the creamy cilantro potato salad: In a large mixing bowl, combine the mayonnaise, chopped cilantro, the remaining chopped onion, garlic, and red wine vinegar. Season with salt and pepper to taste. Add the chopped celery and red bell peppers to the mixture, then incorporate the cooled potatoes. Toss everything together, ensuring the potatoes are coated with the creamy dressing. Taste and adjust the seasoning as necessary.