Soak the cranberries in 1/2 cup of warm water for 30 minutes; drain well and set aside. Melt the butter in a skillet over medium heat. Add the onion and ginger and cook until tender, about 3 to 4 minutes. Add the apples and cook 1 to 2 minutes more. Add the soaked cranberries, brown sugar, apple and lemon juice, cinnamon and cloves and cook, stirring occasionally, until the mixture begins to thicken slightly. Remove from the heat; cool to room temperature. Store in the fridge until ready to use.
Heat the oil in a large skillet set over medium-high. Season the pork with salt and pepper; pan-fry 3 to 4 minutes per side, or until just cooked through. Serve each pork chop with a generous spoonful of the chutney.