Directions

1. Combine 2 tablespoons of the brown sugar with flour, cumin, cayenne, and salt to taste. Rub into chops; refrigerate 30 minutes.
2. Meanwhile, for the chutney sauce, in a medium saucepan combine berries, cherries, onion, vinegar and remaining 2 tablespoons brown sugar. Bring to boiling. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes.
3. Heat oil in a large skillet over medium-high heat; add chops. Cook 3 to 5 minutes per side or until no longer pink (165°F). Remove chops and serve with berry chutney sauce.