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1
Preheat oven to 400F.
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2
Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes.
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3
Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes.
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4
Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes.
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5
Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
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6
Pat chops dry and season with salt and pepper.
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7
Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
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8
Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155F, 7 to 9 minutes.
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9
Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
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10
Saute shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes.
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11
Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
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12
Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes.
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13
Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes.
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14
Remove from heat and stir in butter until incorporated, then season with salt and pepper.
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15
While sauce is cooking, reheat chard over moderate heat, stirring.
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16
Divide among 4 plates and top with chops, then spoon sauce over.
