1: First get your oven Preheated to 200 degrees F. Now in a small bowl combine crushed thyme, sage, salt, and pepper and rub this evenly over your pork chops. Next, melt your canna-butter and add that along with the canna-olive oil in a nonstick skillet.
2: Then cook your pork chops for 4 to 5 minutes on each. Remove from your skillet and keep warm in the preheated oven. Now back to your skillet you will combine the raspberry jam, orange juice, and canna-vinegar.
3: Bring this to a boil and cook for 2 to 3 minutes until the sauce start to thicken and is reduced to your desired consistency. Remember the sauce will also thicken as it cools. Next just spoon the sauce into a pool onto a plate and top with your pork chops and garnish with sprigs of thyme.