Preheat oven to 375 and sprinkle chops on both sides with onion powder and set aside. In a medium-size saucepan heat the cranberry sauce, brown sugar, 2 Tablespoons water, Ginger and Nutmeg until melted.

Place carrots in the bottom of a 3 quart casserole and arrange pork chops over the carrots. Spoon cranberry sauce mixture evenly over pork chops,cover and bake about 45 minutes (until thoroughly cooked).

Remove chops to a serving plate and drain the cranberry sauce into a saucepan and scatter the cooked carrots over chops. Combine cornstarch with the remaining 1 Tablespoon water and stir the cornstarch/water mix into saucepan and cook stirring until sauce is clear and thickened. Spoon over pork chops; sprinkle with parsley flakes