I think I'd braise them along with some caramelized onions and a couple of splashes of Balsamic to add an acid element to counterbalance some of that figgy sweetness, add a little fresh rosemary, and top the pork chops with that.
Cut a slot in the side of the pork chop and stuff it with a puree made of figs, sauteed onions and mushrooms with some thyme or sage added (your choice) mixed with seasoned bread crumbs. Broil (or pan fry) and serve.
Brown the pork chops, remove from the pan and deglaze with wine. Add the figs and cook until reduced a bit, then return the pork and braise until cooked to desired degree of doneness. Add any herbs/garlic/onion/etc. that suits your fancy.