The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Finely chop thyme and garlic and coarsely crush peppercorns. In a small bowl stir together thyme, garlic, peppercorns, and oil and rub over chops. Chill chops, covered, at least 3 hours and up to 1 day.

　　

Step 2

Preheat oven to 350°F.

　　

Step 3

Separately chop bacon and shallot. In a heavy saucepan cook bacon over moderate heat, stirring, until browned. Add shallot and cook, stirring, 1 minute. Add wine and boil until reduced to about 2 tablespoons. Add tomato paste and pomegranate juice and boil, stirring occasionally, until thickened and reduced to about 2/3 cup. Add stock and boil until thickened and reduced to about 1 cup.

　　

Step 4

Heat a lightly oiled ridged grill pan over moderate heat until hot. Season chops with salt and grill 3 minutes on each side, or until browned. Transfer chops to a baking pan and bake in middle of oven until an instant-read thermometer inserted horizontally into chops registers 155°F, 15 to 20 minutes for medium.

　　

Step 5

Reheat sauce and serve with chops.