Brush the pork chops with oil and season them well. Fry or grill them for 2-3 minutes on each side, depending on how thick they are.
Meanwhile, cook the parsnips in simmering water for 5 minutes, then drain well. Heat a little oil in a pan and add the parsnips, sprinkle over the mustard and some seasoning, then turn up the heat and cook the parsnips, turning, until the edges are browned. Add the maple syrup and shake the pan until the syrup thickens and sticks to the parsnips. Serve with the pork chops and green vegetables.