For the chutney
For chutney, add vinegar, sugar, onion, ginger, garlic, salt and cayenne to a sauce pot and bring to a simmer, stirring until sugar is dissolved. Add preserves, pears and raisins and continue to cook over medium heat until thickened and pears soften, 8 min. Transfer to heat proof container and chill until ready to use.
For the pork chops
Season each pork chop generously with salt and pepper. Sauté in olive oil, searing each side 3 min to internal temp of 165°. Serve immediately, spooning chutney over each pork chop.