Trim all excess fat from loin chops. Place meat on a sheet of plastic wrap & cover with a second sheet. Using a meat tenderizer, pound meat flat until double in diameter. Set aside.
Crab meat Stuffing
In a saucepan, saute onions & garlic in 1 Tbsp olive oil over medium heat until onions are tender. Remove from heat. Add remaining stuffing ingredients, including the 2 Tbsp of reserved crab liquid. Mix just until incorporated.
Assembly/ Cooking
Lay TWO chops on lightly oiled griddle or skillet. Divide filling between them; place remaining TWO chops on top. Brown the stuffed pork chops on both sides, turning carefully.
Preheat oven to 350 F. Place stuffed chops in an ungreased casserole. Cover & bake for 30 minutes. Uncover; bake for 15 minutes longer or until meat thermometer reads 160 F. when inserted into the meat & juices run clear.
Sauce
In a small saucepan, heat chicken broth, red pepper jelly & raspberry preserves. Divide sauce between 2 serving plates & top each with a stuffed pork chop.