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1
Heat grill to high or heat a grill pan over high heat.
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2
Brush chops on both sides with the oil and season with salt and pepper.
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3
Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes.
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4
Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer.
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5
Ladle some of the sauce into the center of each dinner plate.
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6
Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce.
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7
Garnish with parsley leaves.
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8
Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes.
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9
Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.
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10
Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat.
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11
Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
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12
Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat.
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13
Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally.
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14
Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.
