For the pork:
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. ground cumin (I love cumin with pork chops!)
1/4 tsp. black pepper
4 4oz boneless pork loin chops
2 tsp. olive oil
1 large shallot, chopped
3/4 C. pomegranate juice
1 T. sugar
1 T. balsamic vinegar

Heat the oil in a large, nonstick skillet over medium high heat. Combine the first four ingredients and sprinkle on both side of the pork chops. Place the pork chops in the skillet and cook until cooked through, about 3 minutes per side. Set aside and cover with aluminum foil. Add the shallots to the pan and cook 45 seconds, stirring constantly. Add the juice, sugar and vinegar and bring to a boil. Cook until slightly thickened, about 5 minutes. Serve with the pork.

For the green beans:

3/4 lb green beans, trimmed
1 T. butter
3 cloves garlic, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. black pepper

Cook green beans in boiling water until crisp-tender. Drain and set aside. In a large skillet melt the butter, add the garlic and sauté until golden brown, about 2 minutes. Toss with the green beans, salt and pepper.