Lightly season lamb chops with sea salt and black pepper. Heat 1 teaspoon olive oil in a large skillet over medium-high. Add bone-up chops to the pan and cook about 2 minutes or until browned. Cook on each side for about 1 minute to brown all over. Flip chops bone-down and cook an additional 3 minutes for medium-rare or longer if desired. Transfer to two plates and set aside.

For the gremolata: In a small bowl, combine remaining 1 teaspoon olive oil, lemon zest, parsley, and pomegranate seeds. Season to taste with sea salt and black pepper. Top each lamb chop with a generous amount of gremolata and serve immediately.