In a saucepan, bring the pomegranate juice to a boil and reduce to a simmer. Simmer until the amount is reduced by half, or about 1 cup remaining in the saucepan. The juice will slightly thicken. Remove from heat and let cool. Once cooled, add the Dijon mustard and maple syrup, stir, and set aside.
Preheat oven to 350 degrees.
While the pomegranate juice is reducing, rinse, pat dry the pork chops, and season both sides with salt and pepper.
In a deep skillet, over medium heat, bring the olive oil to temperature. Place the pork chops in the skillet, working in batches. Be sure to not overcrowd the pork chops in the skillet. Brown the pork chops on both sides for about 3 minutes per side, adding more oil if needed.
Place browned pork chops into a baking dish and pour the pomegranate sauce over the pork chops.
Cover and bake in the oven for 45-50 minutes or until pork chops are fully cooked.
Remove from oven, cover, and let rest for 15 minutes.
Just before serving, top the porkchops with the fresh pomegranate seeds and chopped mint. Be sure to serve with a large spoon so extra sauce can top each serving.