• 1/4 cup seedless raspberry jam
• 2 1/2 tablespoons red raspberry vinegar
• 2 teaspoons chopped fresh thyme
• 4 boneless pork loin chops

In a small saucepan, bring jam and vinegar to a boil. Reduce heat and simmer for 2 to 3 minutes. Add thyme, remove from heat and set aside.

Meanwhile, rinse chops and pat dry. Place on an oiled grill over medium hot coals and grill for about 7 to 9 minutes per side, depending on thickness of chops. (Internal temperature should reach 165 degrees F.) Place chops on a serving platter or individual plates and top with raspberry sauce.

Makes 4 servings.