Combine the pork chops and teriyaki sauce in a shallow bowl or sealable plastic bag, turning the chops to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least 1 hour and up to Preheat a grill, grill pan, or large cast-iron skillet. While the grill warms up, heat the oil in a medium saucepan over medium heat. Add the onion and ginger and cook for about 2 minutes, until the onion is translucent. Add the apple, apple juice, vinegar, and five-spice, and stir to combine. Lower the heat and simmer for about 10 minutes, until the fruit is softened (but not mushy) and the liquid has thickened enough to cling lightly to the apples. When the grill or pan is hot, remove the pork from the marinade, blotting off the excess with paper towels, and grill for 4 to 5 minutes per side, until lightly charred all over and firm but slightly yielding to the touch. (Be careful—if the grill is too hot, the sugars in the marinade will burn. Ultimately, you want a nice medium heat.) Serve each chop with a scoop of the apple chutney.