Preheat oven to 400°F.

To prepare pork chops:
Pat thawed chops dry using a paper towel and season with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat until hot but not smoking. Then brown chops, about 3 minutes per side.

Transfer skillet to oven and roast for 7 to 9 minutes, or until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F. Transfer chops with tongs to a platter, leaving fat in skillet. Cover chops loosely with foil to keep warm.

To prepare the sauce:
Sauté the shallots in olive oil over moderately high heat until golden--about 5 minutes.

Add dry red wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and chicken broth. Gently simmer, stirring occasionally, until (fresh) cranberries begin to burst (about 2 minutes). Stir in maple syrup and thyme, and allow to simmer while stirring until berries are collapsed (about 3-5 minutes). Season with salt and pepper, if you need that.

Serve pork chops over steamed greens, then spoon cranberry mixture over the top. Skillet oats make an excellent side.