Ingredients
1/2 cup seedless raspberry preserves1 chipotle pepper in adobo sauce, finely chopped1/2 teaspoon salt4 bone-in pork loin chops (7 ounces each)
Preparation
In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce.
Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.
