In a large cast-iron or non-stick skillet, heat the olive oil over medium-high heat until shimmering, approximately 1-2 minutes.

Generously season both sides of the pork chops with salt and pepper to taste.

Carefully place the pork chops in the hot skillet. Fry for 4-5 minutes on each side, or until they achieve a golden-brown crust and are just under an internal temperature of 145°F.

In a small bowl, mix the raspberry preserves, balsamic vinegar, thyme, and minced garlic until well combined.

Take the pork chops out of the skillet and set aside on a plate.

Lower the heat to medium, then pour the raspberry mixture into the skillet. Stir frequently, bringing it to a gentle simmer. Allow it to cook for 2-3 minutes, until the sauce thickens slightly and is bubbly at the edges.

Return the pork chops to the skillet and cook for an additional minute on each side, ensuring they are beautifully glazed.

Serve the pork chops hot with the extra raspberry glaze drizzled on top.