1 Tbsp oil

½ tsp salt, opt

1/8 tsp pepper

¼ cup raspberry preserves

1 tsp vinegar

¼ tsp raspberries, opt

4-5 boneless pork loin chops

Heat oil in large skillet over medium heat until hot. Ass pork chops, sprinkle with salt and pepper. Cook 2-3 minutes or until brown, turning once. Reduce heat to low, cover and cook 10-15 minutes or until no longer pink.

Meanwhile, in small saucepan, combine preserves and vinegar. Cook over low heat 1-3 minutes or until heated thoroughly. Stir in raspberries. Serve over pork chops.