In a bowl combine chutney and stone-ground mustard.
Place boneless pork loin chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat 4 minutes. Turn chops; brush with 2 tablespoons of the chutney mixture. Cook 3 to 4 minutes more or until pork is slightly pink in center and juices run clear. Spoon remaining chutney mixture over chops.