Pork Chops with Pomegranate Glaze

What you will need:

Serves 4
4 bone-in center cut pork chops, about 1-inch thick
3 tablespoons finely chopped shallots
2 sprigs thyme
2 tablespoons chopped parsley (for garnish)
2 tablespoons Patricia & Paul Blood Orange EVOO
1 tablespoon honey
1 1/2 cups pomegranate juice
1 tablespoon cold, unsalted butter
3 tablespoon Patricia & Paul Pomegranate Balsamic vinegar
Seeds from 1 pomegranate (for garnish)
Salt and pepper, to taste

Preparation:

Sprinkle chops with seasoning:
Generously sprinkle the pork chops on both sides with salt and pepper.
Sear the chops:
In a large skillet over medium-high heat, heat the oil. Add the pork chops to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145°F.
Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.
Make the glaze:
Pour off and discard all but a thin layer of oil from the pan and return the pan to the heat. Add the shallots and cook, stirring, for 45 seconds. Scrape up any browned bits that have stuck to the bottom of the pan.
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.
Serve:

Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.