Preheat oven to 200° . In a small bowl, combine crushed thyme, sage, salt, & pepper. Rub evenly over pork chops. Melt butter & olive oil in a nonstick skillet. Cook pork chops for 5-10 minutes on each side, turning once, until cooked through. Remove from skillet & keep warm in oven. In the skillet, combine Aloha From Oregon Raspberry Pepper Jelly & orange juice until well mixed. Spoon 3/4 of the sauce in a pool onto a serving plate & top with pork chops. Drizzle the rest of the sauce over the pork chops.