For the pork chop: In a medium bowl, place the pork chops and sprinkle with the salt and pepper. Toss to coat and gently rub the seasoning into the meat. Cover with plastic wrap and place in the refrigerator for 1 to 2 hours as you prepare the chutney
For the chutney: Roughly chop the peaches into about 1/4-inch pieces. In a small saucepan, combine the peaches, honey, cider vinegar, wine, chile powder, cinnamon, cloves, nutmeg, and salt. Bring to a boil over medium heat, then reduce to medium-low and simmer, stirring occasionally to prevent burning, until thickened, about 20 minutes. Remove from the heat and pour into a small bowl. Let cool, uncovered, to room temperature.
For the dredge: Pull the pork chops from the refrigerator, uncover, and let rest at room temperature for 20 minutes to take the chill off.
In a medium bowl, whisk together the flour, salt, pepper, and garlic powder.
Preheat the oven to 275˚F.
In a large cast-iron pan, heat the vegetable oil over medium-high heat until the oil begins to shimmer.
Lightly dredge the pork chops in the flour by coating each side and shaking off the excess. Place the pork chops in the skillet and cook until golden brown, about 6 minutes per side. Then transfer the skillet to the oven and bake, checking the internal temperature every 8 minutes, until the temperature of the pork chops reaches 145˚F.
Transfer the pork chops to a plate and let rest for 10 minutes. Serve each chop with 2 to 3 tablespoons of chutney on top and garnish with some microgreens.
Refrigerate the pork chops for up to 4 days and the chutney up to 7 days, or freeze both for up to 1 month.