Heat the olive oil in a large frypan over medium-high heat. Season the chops with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes. Transfer the pork to a baking dish and place in the preheated oven.
Reduce the heat under the frypan to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the chops to the frypan and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.