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In a medium saucepan, mix the grapes, shallots, sugar and vinegar. Bring to a boil, then reduce heat to simmer for 10 minutes until grapes and shallots are slightly stewed. Allow to cool for approximately 5 minutes.
In the meantime, in a bowl, mix the garlic powder, smoked paprika, salt and cayenne pepper.
Pat the pork chops dry with a paper towel and rub the spice mix in.
Heat oil in a large skillet set over medium-high heat. Cook the chops for 3 to 5 minutes on each side.
Serve the pork chops with grape chutney and side with mashed potatoes and steamed green beans.
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