In a medium-sized pan add cranberry juice, apple cider vinegar, and honey then stir to mix.
Add pears, fennel, butternut squash, and ginger slices. Bring to a boil over medium-high heat, then reduce to medium heat. Cook for 10 minutes, until pears and fennel are crisp-tender.
Add pomegranates, cover and cook another 3 minutes, or until butternut squash is tender but not mushy. Remove ginger slices and discard.
Turn off the heat and stir in 1 teaspoon mustard. Set aside.
In a small bowl combine all spice ingredients; garlic powder, onion powder, paprika, cinnamon, chili powder, salt, and pepper. Evenly sprinkle ¼ teaspoon of seasoning on each side of the pork.
Heat a large pan over medium heat. Add two tablespoons of olive oil. Once hot carefully add pork chops to pan. Cook 3 minutes on one side, flip and cook for another 3 minutes.
Turn off the heat and then lightly drizzle about ¼ teaspoon maple syrup on the tops of each pork chop. For medium-rare, cook to an internal temperature of 135-140°F (followed by a three-minute rest). If you like your pork a little more done, you can cook them to an internal temperature of 160°F.
Serve one pork chop topped with pear chutney. Garnish with freshly sliced mint leaves and cracked black pepper.
Dried cranberries can be substituted for fresh pomegranate arils.
Chutney can be stored in an airtight container for up to 3 days.