Prepare Jalapeno-Peach Chutney: In a medium saucepan cook shallot in hot oil over medium heat for 3 to 5 minutes or until tender. Stir in peaches, sweet pepper, jalapeno pepper, vinegar, brown sugar and cinnamon. Cook about 10 minutes or until peaches are tender and chutney has thickened. Stir in cilantro. Set aside.
Prepare Pork Chops: In a small bowl stir together chili powder, oregano, sage, cumin, garlic, salt and black pepper. Trim fat from chops. Lightly coat chops with cooking spray. Sprinkle chops evenly with spice mixture and rub in with your fingers.
For a gas or charcoal grill, place chops on the grill rack directly over medium heat. Grill, covered, for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (145°F), turning once halfway through grilling. Serve chops with chutney.
Tips: If you can't get your hands on shallots, substitute ¼ cup finely chopped yellow or white onion and 1 finely chopped garlic clove.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.