Preheat your indoor grill or barbecue to medium-high. Place the first 6 ingredients in a small pot and bring to a simmer. Cook and stir until the jam is melted and incorporated with the other ingredients.
Strain the sauce through a fine sieve into a second pot. Stir in the raspberries and mint; season with salt and pepper. Cover and reserve sauce on low heat. Brush the pork with the oil; season with salt and pepper. Grill 3 to 4 minutes per side, or until cooked through. Set 2 chops on each of 4 plates, top with sauce and serve.
Options: If you don’t have a grill, the pork chops could also be pan-fried 3 to 4 minutes per side.
Note: Balsamic crema (or cream) is reduced balsamic vinegar. Italissima brand was used in this recipe. Look for it in our Deli Department.