Mince onion and place in saucepan with butter, cooking over low to medium heat and stirring to slowly soften and brown, 10-15 minutes. Add apples and peaches along with wine, spices and brown sugar. Bring to a boil then partially cover and reduce heat to very low, simmering until ingredients marry into a thick sauce (30-45 minutes). Adjust seasonings to taste and set aside. Can be made minutes or days ahead.
Rub pork chops with a combination of crushed garlic, salt, pepper and olive oil and place on hot grill for 3-4 minutes. Carefully turn browned chops and reduce heat to medium, cooking 3-4 minutes longer. Remove from grill and rest covered for 5 minutes. Serve chops over rice pilaf and top with fruit chutney with a side of steamed veggies.
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