Preheat oven to 375 degrees.
In a baking dish, arrange parsnips, beets, carrots and orange segments; drizzle with the melted coconut oil then season with salt and pepper. Bake for 30 minutes.
Sprinkle both sides of pork chops with cumin, coriander, salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until hot. Sear pork chops for 3 to 4 minutes per side or until slightly brown and pan drippings are beginning to caramelize.
Remove baking dish from oven and arrange pork chops on the bed of vegetables; return to the oven and bake for 10 minutes or until centers of the pork chops read 145 degrees on a meat thermometer.
Allow vegetables and chops to rest for about 10 minutes before serving.