Servings: 4

1/2 cup seedless raspberry preserves ½ cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped 1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt ½ teaspoon salt
4 pork loin chops 4 pork loin chops

In a small saucepan, combine preserves and chipotle peppers over medium heat until heated through. Reserve ¼ cup for serving. Sprinkle the pork with salt; brush with the remaining raspberry sauce.
Moisten a paper towel with cooking oil; using long-handled tongs, rob on grill rack to coat lightly. Place chops on grill rack and grill, covered, over medium heat 4 to 5 minutes on each side or until a thermometer reads 145.
Let stand 5 minutes. Serve with reserved sauce.