Lamb Chops with Raspberry-Port Sauce

Trim lamb of fat and sinew. Rub with salt and pepper. Place in a deep bowl. Combine port wine, garlic, thyme and olive oil. Pour over lamb chops, cover and marinate for at least two hours but no longer than overnight. Remove lamb chops from marinade, setting aside mixture. Broil chops 5 inches from heat for about 6 minutes or until brown. Turn and broil for an additional 6 to 8 minutes, or until desired doneness. Meanwhile, heat reserved marinade and raspberries to boiling over medium heat. Cook until sauce is reduced to half, stirring occasionally. Serve with lamb.