Steps

1. Brush one side of the lamb chops with half of the mustard, then sprinkle with half of the pepper.
2. In a 12-inch skillet over medium-high heat, heat the olive oil until it shimmers. Place the chops in the skillet, mustard-and-pepper side down. Brush the tops with the reserved mustard and sprinkle with the reserved pepper.
3. Cook the chops until they’re nicely browned, about 8 minutes. Reduce heat to medium. Flip the chops over and cook them until they are done to your taste (125 degrees for rare). Remove the chops and place on a plate or platter.
4. Add the chopped garlic to the skillet and cook it, scraping up the browned bits on the bottom, until the cloves are softened and fragrant, about 2 minutes.
5. Stir in the pomegranate molasses to the pan, scraping the bottom as you go, until it bubbles and froths.
6. Stir in the red wine, then turn the heat to high until the sauce thickens, 2-4 minutes. Spoon the sauce over the chops and serve.