Pork Chops With Balsamic Fig Sauce

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Preheat a skillet over medium-high heat. Season both sides of your pork chops with salt and pepper.
Add olive oil and fry pork chops in batches, 2 minutes per side and remove from pan; keep warm. Add shallot to the pan and cook until softened, 3 minutes. Add beef broth, balsamic vinegar and figs. Bring to a boil and simmer until reduced by half, about 7 minutes. In a separate small bowl, make a slurry with cornstarch and 1 tablespoon of water, until cornstarch is completely dissolved. Slowly add the cornstarch slurry to the broth mixture and whisk for 1 minute.
Add chops back to the pan and cover. Simmer 2-3 minutes or until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.