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1
Cut each chop into 2 pieces by cutting between the flat side of the blade bone and the meat. Combine all the rub ingredients in a small bowl. Sprinkle the rub over the chops. Let sit for at least 30 minutes at room temperature, or wrap in plastic wrap and refrigerate overnight.
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2
Heat the oil and butter in a large deep skillet or Dutch oven over medium-high heat. Add the chops (you may need to do this in batches) and brown for 2 to 3 minutes per side. Set the chops aside. Add the ginger, shallots, and onions to the pan, reduce the heat to medium, and cook until soft, about 5 minutes. Add the stock and bring to a boil, scraping up the browned bits from the bottom of the pan. Add the pomegranate molasses and the chops. Reduce the heat to a simmer, cover, and cook for 40 minutes, until the chops are tender. If not yet tender, continue cooking, checking every 15 minutes. Remove the chops and set aside. Degrease the liquid.
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3
Add the carrots and parsips to the pan, cover, and cook for 10 minutes, or until tender. Remove the carrots and parsnips and set aside. Bring the liquid to a boil and reduce until it thickens and becomes very syrupy, 5 to 10 minutes. Return the carrots and parsnips to the pan and reheat over very low heat, turning frequently. When the sauce forms a glaze, add the chops and turn them until they are reheated and coated in the glaze. Season to taste with salt and pepper.
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4
Place the chops on a platter and arrange the vegetables over them. Spoon over any remaining glaze, scatter on the pomegranate seeds and pine nuts, sprinkle over the basil and mint, and serve.
