Top them with an easy pan sauce, sprinkle with pomegranate seeds, and you have a no-fuss dish worthy to serve to company. Thick, bone-in pork chops have a lot of flavor and won’t dry out as much during cooking as boneless chops. Once they are seared and cooked, transfer them to a plate and keep them warm with a loose covering of foil while you make the sauce. Add some shallots to the hot pan and scrape the bottom to help release the tasty brown bits that have collected. Add the pomegranate juice and thyme, and simmer until the juice reduces by about one-third (you can eyeball this). For a velvety smooth finish, use a French trick: Take the pan off the heat and whisk in some cold butter to form a smooth emulsion. As for the pomegranate seeds (arils) to garnish, either buy them already prepared or use this method to separate the arils from the fruit. My own personal favorite way to extract the seeds is very uncomplicated: halve the pomegranate across the equator. Hold one half, seed side down over a bowl. Then bash it firmly all around with a heavy wooden spoon to release the seeds into the bowl. Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze. Add the pomegranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat. Remove the thyme sprigs and whisk in the butter.
