For chutney, in a large skillet cook pear, green onions, and cloves in hot oil over medium heat about 3 minutes or just until pear is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
In a small bowl stir together allspice, salt, and pepper. Sprinkle evenly over both sides of chops; rub in with your fingers.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.)