1. Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil and spray generously with cooking spray.
2. Drizzle the shredded brussels sprouts with olive oil to coat and season with salt and pepper.
3. Spread on the prepared baking sheet and set aside.

For the Pork Chops:

1. Using paper towels, pat dry the pork chops and season with salt and pepper.
2. In a large frying pain (preferably NOT nonstick), heat 2-3 tsp olive oil over medium high heat.
3. Sear the chops on each side until just golden brown, 2-3 minutes per side.
4. Turn off the heat.
5. Place the pork chops on top of the brussels sprouts and bake at 400 degrees 6-8 minutes, or until cooked through (145 degrees for medium rare, 160 degrees for medium) and the brussels are roasted.
6. Remove from oven and allow to rest. Slice or serve whole.
7. While the pork chops cook in the oven, prepare your pan sauce (see below).

For the Pan Sauce:

1. Place the pan you used to sear the pork over medium heat. If the pan is dry, add 1-2 teaspoons olive oil.
2. Saute the shallot until just translucent, 1-2 minutes.
3. Add the balsamic and water, scraping the bottom of the pan to pick up all the fond.
4. Stir in the sugar allow the sauce to reduce until just thickened.
5. Remove from the heat and gently whisk in the butter until melted and combined.
6. Season with salt and pepper to taste.
7. Drizzle the pan sauce over the pork chops and top with a sprinkling of pomegranate arils.
8. Serve with the roasted brussels sprouts!