Pork Chops with Celery and Almond Salad

Name: Pork Chops with Celery and Almond Salad
Ingredients: ¼ cup dried unsweetened cranberries; 3 tablespoons unseasoned rice vinegar; 2 1½-inch-thick bone-in pork rib chops (about 1 pound each), patted dry; Kosher salt; 4 tablespoons extra-virgin olive oil, divided; 3 sprigs thyme; 3 garlic cloves, smashed; 3 tablespoons unsalted butter, cut into pieces; 1 small shallot, finely chopped; 6 large or 8 medium celery stalks, thinly sliced on a diagonal; ½ cup parsley leaves with tender stems; ¼ cup chopped salted, dry-roasted almonds; 1 ounce Parmesan, shaved