Dry the lamb chops thoroughly on both sides using paper towels. Sprinkle salt, black pepper, garlic powder, and dried parsley generously all over the chops.
Heat your oven to 375°F to get it ready.
Warm a large oven-safe cast iron skillet over medium-high heat and drizzle the olive oil in.
Place the lamb chops in the pan, cooking them without moving for 2 to 4 minutes until a golden brown crust forms; flip and sear the other side for another 2 to 4 minutes.
Turn the heat down to medium, add garlic cloves, pomegranate juice, and thyme sprigs around the lamb in the pan.
Move the skillet into the oven and roast the chops for 10 to 15 minutes until they reach your preferred internal temperature and are nicely charred.
In a saucepan over medium-high heat, melt the butter and pour in the pomegranate juice, bringing it to a boil.
Lower the heat and let the sauce simmer briefly, then stir in the cornstarch mixed with warm water; cook until thickened and then remove from heat.
Spoon the thickened sauce over the lamb chops and return them to the oven to bake for an additional 5 minutes, or broil for 2 to 3 minutes if you like a caramelized top.
Let the lamb rest on a cutting board for about 5 minutes before serving, allowing juices to redistribute.
Serve alongside your choice of sides like mashed potatoes, salad, or rice for a complete meal.
