In a medium bowl, whisk together the balsamic, jam, honey and garlic. Set aside.
Season the pork chops with salt and pepper.
Heat 2 tablespoons of the basil oil over medium-high heat. When skillet is hot, but not smoking, add the pork chops (in batches, if necessary) and allow to cook on one side for at least 3 to 5 minutes, depending on thickness, until nicely browned and cooked about halfway through. Flip and cook another 3 to 5 minutes, or until internal temp is just shy of 145°F. Turn heat down to medium-low.
Add the balsamic mixture to the pan, stirring and coating the chops, until the internal temperature of the meat is at least 145°F. Immediately remove the chops to a serving tray and transfer the balsamic mixture to a bowl.
In a small skillet, heat the remaining olive oil over medium. Add the halved figs, cut-side down, to the skillet and allow to sizzle for at least 1 minute without stirring. Stir the figs around and cook for at least 1 more minute. Transfer figs to serving platter with the pork.
Drizzle some of the reserved fig sauce over the platter of pork. Top with basil and Gorgonzola. Serve immediately with remaining fig sauce on the side.