Step 1: Preheat oven to 425°F.
Step 2: Combine chili powder, cumin, salt, cinnamon and pepper in a small bowl. Pat pork chops dry and sprinkle with half the spice mixture. Toss parsnips in a medium bowl with 1 tablespoon oil and the remaining spice mixture. Combine 1/2 cup apricots, vinegar and honey in a small bowl; set aside.
Step 3: Heat the remaining 1 tablespoon oil in a large ovenproof 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.
Step 4: Add the parsnips to the pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add broth and the remaining 1/2 cup apricots and bring to a simmer. Place the pork on top and transfer the pan to the oven.
Step 5: Roast until an instant-read thermometer inserted in the thickest part of a chop registers 145°F, about 5 minutes. Serve the pork and parsnips topped with the reserved apricot mixture, almonds and parsley.