POM Molasses: Prepare fresh pomegranate juice, if necessary. Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer.
Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.
Grilled Pork Chops with Ginger-Pomegranate Sauce: Preheat oven to 425°F. Prepare fresh pomegranate arils, if necessary. Pat dry both sides of pork chops with a paper towel; season generously with salt and pepper.
In a large heavy ovenproof skillet or grill pan, drizzle 1 tablespoon of oil, and then sear the chops over medium-high heat until golden brown on both sides, about 5 minutes.
Transfer the skillet to the oven and continue cooking chops until cooked through, 5–7 minutes more. Remove chops from the skillet and let rest 5 minutes.
Meanwhile, in the same skillet over medium-low heat, combine ½ cup POM Molasses, sugar and fresh ginger juice; stir to combine.
Slowly add in cubes of cold butter one at a time, swirling pan to fully incorporate before adding more. Adjust seasoning, if needed.
Fried Brussels Sprout Salad with Pickled Red Onions: Fill a large heavy sauté pan with oil until it reaches a depth of about ¼"; heat over medium-high heat.
Add Brussels sprout leaves in batches; fry, swirling pan once or twice, until golden and crisp. Remove immediately and let drain on a paper towel-lined baking sheet. Once cooled, add to a salad bowl.
Meanwhile, add sliced red onion to a large bowl.
In a small saucepan, combine 1 cup red wine vinegar, ½ cup water, ¼ cup sugar and 1 teaspoon salt. Bring mixture to a boil, then pour over onions in bowl.
Let sit until cooled, then drain and discard the pickling liquid. Toss pickled red onions with the fried Brussels sprout leaves.
To Serve: Drizzle pork chops with Ginger-Pomegranate Sauce and sprinkle with fresh arils and cilantro leaves. Sprinkle salad with lime zest, curry powder and sea salt; toss lightly to combine. Serve salad immediately alongside the Grilled Pork Chops with Ginger-Pomegranate Sauce.