Preheat oven to 100 degrees C. In a small bowl, combine crushed thyme, sage, salt and pepper. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick frypan. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from frypan and keep warm in preheated oven.
In the frypan, combine raspberry jam, orange juice and vinegar. Bring to a boil and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto plates and top with pork chops. Garnish with sprigs of thyme.
A real winner. Quite sweet. Hubby loved it. Took 45 mins. Used 1 tspn chopped fresh sage as I didn't have dried. I didn't bother with the oven, I just heated a plate and covered the chops with aluminium foil to keep warm for the 3 minutes while I made the sauce. Had it with mashed potatoes, carrots, sweet potatoes, pumpkin and zucchini. Will definitely have it again. - 07 Sep 2016