Preheat oven to 325ºF. In a medium-sized bowl combine salt, cumin, cinnamon, crushed chili and black pepper.
Coat the pork chops with the spice rub, pressing it into the surface. Allow to sit for at least 15 minutes, or up to 1 hour.
Heat 2/3 of the oil in a large dutch oven or oven-safe skillet over high heat until the oil is shimmering and just barely smoking. Sear the pork in batches of two for 2-3 minutes on each side.
Remove the pork from the pan and set aside. Add remaining oil and heat back to shimmering, then throw in the onion, carrots, and parsnips. Allow to cook 5-8 minutes, until the vegetables are lightly browned around the edges.
Push the vegetables to the sides of the pan, pour in broth and throw in the apple and ginger. Sauté for 3-4 minutes until fragrant, mixing in with the vegetables.
Place the pork on top of the vegetables and place in the oven uncovered. Roast for about 25-30 minutes, or until the internal temperature reads 145ºF.
Remove from oven and set the pork aside for 8-10 minutes to rest. Plate with the vegetables and apples, drizzle any pan sauce over the top and enjoy!