Heat the oil in a large frying pan over a medium to high heat. Fry the pork chops for 2 minutes on each side or until they are cooked through and browning nicely. Place on a plate and leave to rest.
In the same pan, lower the heat and pour in the cider. Bring to a simmer and whisk in the chutney. Reduce the heat to low and add the cream. When the sauce is heated through take off the heat and stir in the lemon juice. Season with salt and pepper.