Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in large skillet over medium-high heat. Add pork chops; brown, about 4 minutes per side. Transfer to paper toweling to drain.
Reduce heat to medium. Gradually whisk flour into pan drippings; cook, whisking, 1 to 2 minutes. Whisk in chutney, apple juice, mustard, ginger and remaining salt and pepper; cook, stirring, until thickened and bubbly, 2 minutes.
Return chops to skillet, turning to coat; cook 4 to 6 minutes, until chops are no longer pink in center and internal temperature registers 160 degrees F on instant-read thermometer. Makes 4 servings.