Preheat oven to 400 degrees, convection setting. (or 425 conventional)
Combine the garlic powder, salt, rosemary and thyme in small mixing bowl.
Rinse and pat dry the pork chops. Sprinkle rub to just cover one side of the chops, gently rubbing the mixture into the meat. Turn the chops over and repeat the process to coat the 2nd side with the rub. Let the pork chops sit at room temperature for about 10 minutes to absorb the rub.
Meanwhile, start making the sauce. Heat the olive oil in a medium sauce page on medium. Add the onion and sauté for a about 5 minutes until softened.
Stir the red wine and pomegranate molasses into the saucepan. Bring to a boil, then reduce heat to simmer while the pork chops cook.
Start cooking the pork chops as the sauce simmers. Heat an ovenproof skillet to medium high, spray with cooking oil. Place the pork chops in the skillet, sear the chops for 2 minutes on one side, then flip and sear for another minute on the other side.
Remove the chops to the oven. Roast for 12 minutes, check for doneness; you may need a few more minutes but don’t want to overcook the pork. The pork chops should be cooked through but still be very moist. If using a thermometer 135 degrees is when you should remove it from oven as it will come to the recommended 145 when resting. When done, remove from oven and let rest on a platter for a few minutes.
Finish the pomegranate sauce by melting the butter into the sauce, and adding salt and pepper to taste.
Plate the pork chops, and top with a serving of the pomegranate sauce. Enjoy!