Fläskkotletter med hallon-chili-chimichurri

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1. 1
   Prepare a grill for medium-high heat; oil grate with vegetable oil. Season two 1½"-thick bone-in pork rib chops (about 1½ lb.) all over with kosher salt, then drizzle extra-virgin olive oil on both sides and rub into meat to evenly coat. Let sit while you make the raspberry chimichurri.
2. 2
   Mash 2 cups fresh raspberries (about 1 pint) in a small bowl with a fork until there are no large pieces left. Add ½ medium shallot, finely chopped, 2 Tbsp. crushed Calabrian chiles, 1 Tbsp. fresh lime juice, 1½ tsp. sugar, ¼ cup extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and mix well; set raspberry chimichurri aside.
3. 3
   Grill pork chops, turning occasionally, until deeply browned and an instant-read thermometer inserted near the bone registers 140° (internal temperature should climb to 145° as the chops rest), 9–12 minutes. Transfer to a cutting board and let rest 5 minutes.
4. 4
   To serve, carve meat away from pork chop bones and slice against the grain; arrange on a platter. Spoon reserved raspberry chimichurri over.