Season pork medallions to taste with salt and pepper. Line a baking sheet with aluminum foil. Heat oven to 350 degrees.
Place flour in a shallow dish. Combine egg and water in a small bowl and whisk together well. In another shallow dish, combine Panko crumbs and pecans.
Coat pork medallions in flour, shaking off excess. Dip in egg mixture and then coat in panko/pecan mixture.
Heat oil in a large skillet over medium-high heat. Saute pork medallions until golden brown on each side. Place on prepared baking sheet and bake for 5-10 minutes, until cooked through. Serve with chutney.
For chutney, in a medium saucepan melt the butter and add garlic, shallot, jalapeno, and ginger. Saute for 2 to 3 minutes.
Add peaches and raisins and sauté another 2 to 3 minutes.
Add sugar and vinegar and stir well. Add remaining ingredients and simmer on low heat for 5 to 10 minutes.