Preheat oven to 400 degrees.

In a small bowl, combine seasonings (cumin through garlic powder); sprinkle mixture evenly on both sides of pork chops.

In a large bowl, place parsnips, sweet potatoes and carrots. Drizzle with olive oil and salt and pepper to taste then toss to combine well. Transfer vegetables to a 9- x 13-inch baking dish; roast for 20 to 25 minutes or until vegetables are almost tender and starting to brown, stirring once or twice during roasting time.

Meanwhile, melt the ghee in a large skillet over medium-high heat. Add pork chops; cook for 3 minutes per side or until a brown crust is formed on each side. Remove vegetables from the oven and place the pork chops directly on top of vegetables in the baking dish.

Return to the oven and continue to cook for 10 minutes or until internal temperature of meat reaches 145 degrees and vegetables are fork-tender.