Season the pork chops with black pepper and salt.
Heat canola oil/vegetable oil in a cast iron skillet over medium-high heat until smoking.
Place the seasoned pork chops in skillet and cook for about 1 minute before turning.
Add butter and thyme to skillet. Continue cooking and basting for about 1 minute before turning. Repeat this process every 1 minute until pork chops are golden brown and well crusted. (Total sear time about 4-5 minutes on each side).
Remove the pork chops from the heat and let to stand for at least 3 minutes at room temperature before serving. Serve with red wine pomegranate glaze.
In a medium sauce pan, add the pomegranate juice, dry red wine, chicken broth, garlic, thyme, honey and balsamic vinegar. Cook until the liquid is reduced by half. Turn the heat to low and add the butter. Keep stirring until it melts, then season with salt/pepper to taste.