In large saute pan seer pork chops on each side for 2-3 minutes over a medium to high flame. Remove the pork chops from the pan, add the garlic and cook for a minute adding the carrots and onions. Cook for an additional 4 minutes before deglazing with the red wine.
Turn the heat to medium and reduce the red wine till very little liquid remains in the pan.
Prepare gravy mix, add to pan along with pork chops and cover. Season with salt and pepper to taste. Let simmer for 5 minutes before cutting off the heat. Optionally you can fold in additional butter to add extra richness to the finished dish. Garnish with parsley.