1 dozen fresh figs, cut in half
1/2 teaspoon minced fresh rosemary
2 teaspoons minced shallots
6 tablespoons port, divided
2 tablespoons red wine vinegar
6 pork chops (about 1 inch thick and 21/2 lb. total)
Salt and freshly ground pepper
3 tablespoons vegetable oil
1 tablespoon heavy cream
Place the figs in a bowl and sprinkle them with the rosemary and shallots. Add 2 tablespoons of port and the red wine vinegar and stir gently to combine. Set aside for at least 1 hour, or up to 4 hours.
Generously season the pork chops on both sides with salt and pepper. Refrigerate at least 1 hour until ready to serve.
Heat the oven to 400°.
In a large skillet, heat the oil over medium-high heat. When the oil is quite hot, pat the pork chops dry and add them to the pan. Brown the pork chops well on both sides, in batches, about 3 minutes on the first side and 2 to 3 minutes on the second. Remove the pork chops to a plate, pour all the fat from the skillet and add the remaining one-quarter cup of port. Reduce to a syrup, add the cream and reduce that to a thick sauce, about 30 seconds. (It will thin with the cooking juices). Return the pork chops to the pan and arrange the figs over the top. Add the marinade. Cover and place in the oven until the pork chops are cooked through, about 10 minutes.
Carefully transfer the pork chops and figs to a warmed serving platter.
If necessary, reduce the sauce a little more over medium-high heat, and then spoon it over the pork and figs before serving immediately.