Sprinkle washed and well dried chops with salt and pepper. Heat olive oil in a strong deep pan. Fry chops parts until golden brown on both sides (about 2 minutes per side for medium raw, 3 minutes for medium roast). Remove, place on platter and keep warm. Pour excess fat from the pan (leave about 1 tbsp). Add the chopped onions in the pan and stew and stir until light golden for about 1-2 minutes. Add pomegranate juice, wine, chicken broth, balsamic vinegar, thyme, honey and cook, stirring until the liquid is reduced in volume by half. Reduce the temperature of the heat and add the butter and stir until melted and fully assume. Season sauce to taste with salt and pepper. Transfer the lamb chops to serving plates and serve with the sauce.