Lamb Chops with Pomegranate Red-Wine Sauce

Though the lamb itself is deeply flavorful, the sweet-tart sauce is the real reason you won't want this meal to end. The sauce cooks in just minutes and its components: pomegranate juice, wine, broth, balsamic vinegar, thyme, and honey, marry beautifully to dress up otherwise simple chops.      

• 12 lamb rib chops
• Kosher salt and freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1/4 cup minced shallot (about 1 large)
• 1/2 cup pomegranate juice (such as Pom brand)
• 1/4 cup full-bodied dry red wine
• 1/4 cup homemade or low-salt chicken broth
• 1-1/2 Tbs. balsamic vinegar
• 1 Tbs. fresh thyme leaves, finely chopped
• 1/2 Tbs. honey
• 2 Tbs. cold unsalted butter, cut into small cubes

Liberally season the lamb chops with salt and pepper on both sides. Heat the olive oil in a 12-inch sauté pan over medium-high heat until very hot. Sear the chops in two batches, until well browned on both sides, about 2 minutes per side for medium rare, 3 minutes per side for medium. Keep the chops warm on a platter covered with foil. Pour off and discard all but about 1 or 2 Tbs. fat from the pan.

Add the shallot to the pan and cook, stirring constantly, until browned, 1 to 2 minutes. Add the pomegranate juice, wine, chicken broth, vinegar, thyme, and honey and cook, stirring, until the liquid is reduced by half, 3 to 5 minutes. Reduce the heat to medium low and swirl in the butter until it melts. Taste and adjust the seasoning with salt and pepper.

Transfer the chops to dinner plates and serve with the sauce.