Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat.
Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk.
Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives.
Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.