For the chutney, place all the ingredients into a medium or large sauce pan. Turn the heat to medium high and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and let the chutney simmer for 30 minutes until the fruit has softened and broken down. Uncover and let simmer another 10 minutes or until most of the liquid has evaporated and the chutney is nice and thick. Cool completely and then transfer to a storage jar or container. For the pork chop, set grill to medium-high. Lightly oil and season both sides of the chops with the cumin salt, and pepper. Sear on the grill on both sides until nicely charred, 3 to 4 minutes per side. Move the chops to a rack on the grill or to a side where there is no flame and let cook until medium (meat thermometer reaches internal heat of 150 degrees) . Remove from the grill and let rest 10 minutes—the internal temperature will rise to 160 degrees. Top with the chutney and serve. Brought to you by Chef Will Gilson from The Cranberry Chef Collective