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1. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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2. Prepare fresh pomegranate juice.*
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3. Heat oil in a medium skillet. Saut carrots, onions and garlic in hot oil for 5 minutes, stirring frequently, until vegetables are tender.
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4. Stir in pomegranate juice, broth, tomato paste, thyme and rosemary. Bring mixture to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
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5. Season to taste with salt and pepper.
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6. Remove POM sauce from heat; cover and keep warm.
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7. Preheat broiler.
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8. Season chops with salt and pepper; arrange chops on oiled broiler pan and broil 3 inches from heat for 7-8 minutes for medium-rare, turning once.
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9. Arrange chops over a platter of hot cooked pasta, if desired. Spoon some of the sauce over chops; garnish with reserved arils. Pass remaining sauce.
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*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
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Nutrients Per Serving (13.6 oz.): 759 calories, 53g protein, 26g carbohydrate, 49g total fat (20g saturated), 196mg cholesterol, 445mg sodium, 534 RE vitamin A, 26mg vitamin C, .6mg riboflavin (B2), 16mg niacin (B3), 5mcg vitamin B12, 7mg zinc, 55mcg selenium.
