Meanwhile, combine the sugar, vinegar, onion, raisins, 1 teaspoon cinnamon, and the ginger in a saucepan. Cook, covered, on the grill or side burner, stirring often until the onions are transparent and the raisins are plump.
Add the peaches and peach brandy and cook for 3 more minutes. Remove the pan from the heat and set it aside.
Season the pork chops with salt and pepper, then dust them with cinnamon. Grill for 5 to 7 minutes, or until they reach your desired doneness, turning once.
Place one-sixth of the peach chutney on each of four plates. Top each plate with a pork chop, drizzle with the remaining chutney, and serve immediately.
From The Kansas City Barbeque Society Cookbook by Ardie A. Davis, Chef Paul Kirk and Carolyn Wells / Andrews McMeel Publishing