Toss pork chops and flour in bag until coated.
Heat oil in nonstick skillet over medium heat. Add pork chops; sauté 8 to 10 minutes or until no longer pink in center, turning over halfway through cooking. Transfer to serving plate. Pour off fat from skillet.
Add green onion to skillet; sauté 30 seconds. Stir in chutney, vinegar, salt and pepper, scraping up any browned bits from bottom of skillet; cook until heated through. Stir in peaches and sour cream just until blended; do not let boil. Spoon over chops and serve. Makes 4 servings.
