Pork Chops with Raspberry Sauce

4 boneless trimmed pork loin chops
1/2 tsp thyme
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
1 tbsp olive oil

Combine the herbs and salt and pepper; rub on chops. Heat the butter and oil in a skillet on medium heat. Cook chops 4 to 5 minutes per side. Keep chops warm. Wipe out skillet.

Sauce:
1/4 cup seedless raspberry jam
2 tbsp orange juice
2 tbsp red wine vinegar

Combine in the skillet. Simmer 2 to 3 minutes. Serve over the pork chops.