Combine all your dry herbs into a small bowl. Sprinkle half of the herbs evenly over your chops and use hands to rub it. Repeat with the remaining rub on the other side of the chops. Let them set for up to 30 mins.
While your lamb is resting, preheat your oven to 350 degrees. Heat Olive oil in pan over medium high, when hot add the lamb to the pan. Cook for about 3 mins on each side or until your chops have a nice brown sear.
Transfer the chops to a baking sheet and place in the oven for about 7 mins (for medium) to continue to cook while you prepare the sauce.
In the same pan that you cooked your lamb, add pomegranate, red wine and balsamic vinegar. Over medium heat let the liquid reduce to half. Remove the lamb from the oven and let it rest for 5 mins, top with your sauce and enjoy.