Pat pork chops dry with paper towels. In a bowl, mix together the salt, pepper, chili powder, garlic powder and onion powder. Press seasoning evenly over both sides of the pork chops. Set aside. In a saucepan, add the apple cider vinegar, chicken broth, maple syrup, mustard and dissolved cornstarch, whisking to combine. Bring to a boil and add apples, stirring to combine. Continue cooking on a low boiling until mixture thickens, stirring often, about 5 minutes. (For thicker glaze, mix one more tablespoon of cornstarch or flour with warm water. Add to apple mixture while on a low boil.) When apples have softened and glaze has thickened, add butter, stir well and then turn off heat. Cover pan to keep warm. In a large skillet, on medium high, heat the olive oil until oil glistens. Place the pork chops in the pan without crowding (this allows pork chops to sear all the way around.) Cook until browned, about 2-3 minutes on each side. Reduce the heat to medium-low, and cook until pork chops are done or reach internal temperate of 160. Do not overcook. Transfer pork chops to a serving platter and spoon apple maple glaze over top. Garnish with parsley.