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Preheat broiler. Trim fat from chops. Place chops on the unheated rack of a broiler pan; set aside.
Bring 1 cup lightly salted water to a boil in a medium saucepan. Add sweet potato and cook for 5 minutes. Drain. Place shallots, crushed red pepper, brown sugar, vinegar, dried cranberries (or currants) and ginger in saucepan. Stir in sweet potato. Heat until vinegar bubbles; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Uncover and simmer 2 more minutes or until liquid is slightly thickened and sweet potato is tender.
Broil chops 3 to 4 inches from heat for 10 to 15 minutes for medium (160°F), turning meat over after half of the broiling time. Serve chops with the chutney.