In a large skillet over medium high heat cook the pork chops. When done remove from heat, place on a plate, cover and let rest.
Return the skillet to the heat and add the cranberry sauce with the wine. Stir to loosen any brown bits on the pan and the wine is reduced by half. Add the heavy cream, lower the heat and stir to blend. Add any juices from the pork chops and stir to incorporate.
Serve alongside or over the pork chops.
CRANBERRY SAUCE WITH APRICOTS, RAISIN AND ORANGE
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat, cover and boil until cranberry pop, stirring occasionally, about 8 minutes. Transfer mixture to bowl. Cover and refrigerate until cold (mixture will thicken as it cools). Can be made 4 days ahead.