Ingredients

• 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

Instructions

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.
2. Preheat oven to 350°F.
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.
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.
5. Reheat sauce and serve with chops.