Brown chops on both sides in oil in large skillet.
Remove from pan; drain oil from pan.
Drain oranges; reserve liquid.
Blend reserved liquid and jelly.
Place jelly mixture over low heat, stirring until melted.
Combine cornstarch with 1 1/2 cup water; blend into jelly mixture, stirring until smooth.
Cook, stirring constantly, until clear; stir in salt.
Return chops to sauce.
Simmer, covered, until chops are tender.
Add raisins and oranges; place over medium heat, stirring occasionally, until heated through.
Serve with hot rice.