Preheat oven to 400°F.

To prepare pork chops:
Pat thawed chops dry and season with salt and pepper. Heat butter 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 fat remaining in the skillet 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 low sodium chicken broth. Gently simmer, stirring occasionally, until cranberries begin to burst (about 2 minutes or so). Stir in maple syrup and thyme, and allow to simmer while stirring until berries are collapsed (about 3-5 minutes).

Remove from heat and stir in Organic Valley Salted Butter until incorporated, then season with salt and pepper.

Serve pork chops over steamed greens, then spoon cranberry mixture over the top and enjoy.