Baked Cranberry Pork Chops

4 pork shoulder chops

1 teaspoon onion powder

1 (16-ounce) can jellied cranberry sauce

2 tablespoons light brown sugar

3 tablespoons water, divided

1 teaspoon ground ginger

6 teaspoons ground nutmeg

2 cups julienned carrots

1 teaspoon cornstarch

1 teaspoon dried parsley flakes

Preheat oven to 375 degrees. Sprinkle chops on both sides with onion powder; set aside. In a medium-size saucepan, heat cranberry sauce, brown sugar, 2 tablespoons water, ginger and nutmeg until cranberry sauce is melted, about 2 minutes.

Place carrots in a 2 1/2-quart casserole; arrange pork chops over carrots. Spoon cranberry sauce mixture evenly over pork chops.

Cover and bake until pork is thoroughly cooked, about 45 minutes. Remove chops to a serving plate; scatter carrots over chops. Pour sauce remaining in casserole into a medium-size saucepan. In a small bowl, combine cornstarch with remaining 1 tablespoon water; stir into saucepan and cook, stirring, until sauce is clear and thickened, about 2 minutes. Spoon over pork chops; sprinkle with parsley flakes.

Makes 4 servings.