Preheat the oven to 200 degrees F (95 degrees C).

Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.

Melt butter and olive oil in a nonstick skillet. Cook pork chops in the hot butter and oil until a instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven-safe plate and keep warm in the preheated oven.

Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Sauce will thicken as it cools.

Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.