Pan-Seared Lamb Chops With Pomegranate Sauce

• 1/2 cup pomegranate juice
• 1/4 cup reduced-sodium chicken broth
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• 1 tablespoon vegetable oil
• 8 (1 1/4-inch-thick) lamb loin chops (about 2 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 1 tablespoon cold unsalted butter, cut into pieces
• Garnish: pomegranate seeds

1. Bring first 4 ingredients to a boil in a small saucepan; reduce heat and simmer 10 minutes or until slightly syrupy. Remove from heat, and set aside.
2. Heat oil in a heavy 12-inch skillet over medium-high heat. Season lamb chops generously with salt and pepper. Cook 3 to 4 minutes per side (for medium-rare) or until desired degree of doneness. Transfer to a plate, and tent with foil; let rest 5 minutes.
3. Return pomegranate sauce to stovetop over low heat. Whisk in butter, a bit at a time. Divide lamb chops among serving plates; drizzle with sauce. Garnish, if desired.

pomegranate juice, chicken broth, balsamic vinegar, honey, vegetable oil, lamb loin chops, kosher salt, cold unsalted butter, pomegranate seeds

Taken from www.myrecipes.com/recipe/pan-seared-lamb-chops (may not work)