Herbed Lamb Chops with Pomegranate Reduction

8 lamb rib chops, trimmed
1/2 tsp. white pepper
1/4 tsp. salt
1/4 tsp. chopped fresh thyme
3/4 cup pomegranate juice
1 tsp. Dijon mustard
1/2 tsp. honey
2 tbsp. minced shallots
1 tsp. bottled minced garlic
1 tsp. cornstarch
1 tsp. water
1 tbsp. chopped fresh chives
1/8 tsp. salt
1/8 tsp. white pepper

Preheat broiler.

Coat a foil-lined baking sheet with cooking spray. Place lamb on prepared pan.
Sprinkle lamb evenly with 1/2 tsp. pepper, 1/4 tsp. salt, and thyme. Broil
5 minutes on each side.

Combine juice, mustard, and honey in a small bowl. Heat a small saucepan over
medium-high heat. Coat pan with cooking spray. Add shallots and garlic to
pan; sauté 1 minute. Stir in juice mixture; bring to a boil. Reduce heat
and cook until reduced to 1/2 cup (about 5 minutes). Combine cornstarch and
water in a small bowl; stir until smooth. Add cornstarch mixture to
pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat;
stir in chives, 1/8 tsp. salt, and 1/8 tsp. pepper. Serve with lamb.

Add a side of couscous.

4 servings