Veal Chops with Pomegranate Jus

• 3 tablespoons fresh thyme leaves
• 6 garlic cloves
• 3 tablespoons black peppercorns
• 2 tablespoons olive oil
• four 1 1/4inch-thick frenched veal rib chops* (each about 12 ounces)
• 1 bacon slice
• 1 shallot
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 1 cup pomegranate juice**
• 2 cups beef or veal stock***
• *available by request from butchers
• **you may squeeze fresh juice from 2 large pomegranates with a citrus juicer or purchase bottled juice at some natural foods stores and by mail order from Kalustyan's, tel. (212) 685-3451
• ***available at some specialty foods shops and by mail order from Citarella, tel. (212) 874-0383

1. Finely chop thyme and garlic and coarsely crush peppercorns.
2. In a small bowl stir together thyme, garlic, peppercorns, and oil and rub over chops.
3. Chill chops, covered, at least 3 hours and up to 1 day.
4. Preheat oven to 350F.
5. Separately chop bacon and shallot.
6. In a heavy saucepan cook bacon over moderate heat, stirring, until browned.
7. Add shallot and cook, stirring, 1 minute.
8. Add wine and boil until reduced to about 2 tablespoons.
9. Add tomato paste and pomegranate juice and boil, stirring occasionally, until thickened and reduced to about 2/3 cup.
10. Add stock and boil until thickened and reduced to about 1 cup.
11. Heat a lightly oiled ridged grill pan over moderate heat until hot.
12. Season chops with salt and grill 3 minutes on each side, or until browned.
13. Transfer chops to a baking pan and bake in middle of oven until an instant-read thermometer inserted horizontally into chops registers 155F, 15 to 20 minutes for medium.
14. Reheat sauce and serve with chops.

thyme, garlic, black peppercorns, olive oil, four, bacon slice, shallot, red wine, tomato paste, pomegranate juice, beef, butchers, fresh juice from, citarella

Taken from www.epicurious.com/recipes/food/views/veal-chops-with-pomegranate-jus-15624 (may not work)