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
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.