Trim fat from chops. Sprinkle chops with salt and pepper. Place chops in a freezer bag.
For marinade, in a blender or food processor combine pomegranate juice, oil, shallot, mint, and thyme. Cover and blend or process until smooth. Pour over chops. Seal bag; turn to coat chops. Freeze for up to 4 months.
To serve, thaw in the refrigerator overnight.
Drain chops, reserving marinade. In a small saucepan bring marinade to boiling; reduce heat. Simmer, covered, for 5 minutes.
For a charcoal or gas grill, place chops on the grill rack directly over medium heat. Cover and grill for 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F), turning once halfway through grilling and brushing with marinade for the last 5 minutes of grilling.