lamb chops with pomegranate sauce

I pan sauteed our lamb chops, then removed them while making the sauce in the browning pan:  For 4 chops I poured in 3/4 c. pomegranate juice, 1 Tbs. red wine vinegar, and 1 Tbs. pomegranate molasses into the pan to reduce for a few minutes.  I put the chops back in the pan to get coated with the sauce, swirling in a Tbs. of butter to finish the sauce.  These were garnished with pomegranate seeds (arils).