Pat the pork chops dry with a paper towel. Season both sides with salt and pepper.

Heat oil in a skillet over medium heat. Once hot, add the pork chops and cook without disturbing them for 3 to 5 minutes. Flip and cook for another 3 to 5 minutes, then transfer the pork chops to a clean plate.

Let the skillet cool down for a couple of minutes, and reduce the heat to low. Add the blueberry jam, lemon juice, water, sage, and butter to the skillet. Whisk until the jam and browned bits on the bottom have dissolved into the sauce. Then increase the heat to medium and simmer until the sauce is thick enough to coat a spoon. Remove from heat, taste, and add salt if needed.

Return the cooked pork chops to the sauce. Spoon the sauce over each pork chop to coat.