2 t. Chili powder
1 t. Ground cumin
3/4 t. Salt
1/2 t. Ground cinnamon
1/2 t. Ground pepper
1 1/4 lb. Thin cut bone-in pork chops, trimmed
1 lb. Parsnips, peeled and thinly sliced
2 T. Canola oil
1 C. Dried apricots, chopped
2 T. Cider vinegar
2 t. Honey
1 C. Low sodium chicken broth
1/2 C. Almonds, sliced, toasted
1/4 C. Fresh parsley, chopped

2 t. Chili powder 1 t. Ground cumin 3/4 t. Salt 1/2 t. Ground cinnamon 1/2 t. Ground pepper 1 1/4 lb. Thin cut bone-in pork chops, trimmed 1 lb. Parsnips, peeled and thinly sliced 2 T. Canola oil 1 C. Dried apricots, chopped 2 T. Cider vinegar 2 t. Honey 1 C. Low sodium chicken broth 1/2 C. Almonds, sliced, toasted 1/4 C. Fresh parsley, chopped

1. Preheat oven to 425.

2. Combined chili powder, cumin, salt, cinnamon, and pepper in a small bowl. Pat pork chops dry and sprinkle with half the spice mixture. Toss parsnips and a medium bowl with one tablespoon oil and the remaining spice mixture. Combine a half a cup apricots, vinegar and honey and a small bowl. Set aside.

3. Heat the remaining one tablespoon oil in a large oven skillet over medium-high heat. add the pork and cook, flipping once, until browned on both sides, about 4 minutes total. Transfer to a clean plate.

4. at the parsnips to the pan and cook, stirring occasionally, until starting to brown, three to four minutes. add broth and the remaining half cup apricots and bring to a simmer. Place the pork on top and transfer the pan to the oven.

5. Roast until pork is 145degrees, about 5 minutes. Serve the pork and parsnips topped with the reserve apricot mixture, almonds and parsley.