Pat the chops dry and season with salt and pepper. Heat oil in the skillet over moderately high heat until hot but not smoking, then brown the chops on both sides. Transfer the skillet to the oven and roast about 7 to10 minutes, or until cooked medium. Remove to a platter, leaving the fat in the skillet, and cover the chops loosely with foil to keep warm.
Sauté shallots in the remaining fat over moderately high heat, stirring, until golden, about 5 minutes. Add the wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add stock and cream, then cranberries and simmer, stirring occasionally, until cranberries pop, about 2 minutes. Stir in thyme and simmer, stirring, 3 minutes. Remove from the heat and stir in butter until incorporated, then season to taste with salt and pepper.
Preheat oven to 400°F. Meanwhile, cook shallots and garlic in butter in an ovenproof 10-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out the skillet.
While the sauce is cooking, reheat the chard over moderate heat, stirring. Divide onto 2 dinner plates and top with chops, then spoon sauce over.
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