Step 1

In a small bowl mix together the plum sauce, soy sauce, honey, herb and garlic seasoning and gin or rice wine, pour over the pork chops and marinade overnight in a refrigerator in an airtight container or a ziplock bag.

Step 2

Take the pork chops out of the marinade and pat them dry with a paper towel. Reserve the marinade for later. Sear the pork chops in butter over medium/high heat for approximately 2 minutes on each side. Remove to a plate.

Step 3

Reduce the heat to low and add the garlic and saute for half a minute, then add the reserved marinade, thyme leaves, Dijon mustard and bring the sauce to a boil. Add the pork chops back to the pan together with sliced green olives and let them simmer in the sauce over low heat until the sauce reduces and becomes thick and syrupy for approximately 15 minutes. Take the pan off the heat and stir in cream, then add the fresh figs to the sauce and serve.