Grilled Pork Chops with Rhubarb Chutney and Foil-Packet Potatoes

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1 1/4 pounds baby red-skinned or Yukon Gold potatoes, halved

3 tablespoons extra-virgin olive oil, plus more for the grill

Kosher salt and freshly ground pepper

1/4 cup apricot preserves

1/4 cup fresh orange juice

2 tablespoons apple cider vinegar

2 teaspoons minced fresh ginger (from a 1-inch piece)

2 1/2 teaspoons fennel seeds, finely ground

1 1/2 cups sliced rhubarb, thawed if frozen

4 1/2- to 3/4-inch-thick bone-in pork chops (about 1 1/2 pounds)

2 teaspoons paprika

3 tablespoons chopped fresh parsley