This is inspired by a delicious, yet simple dish I ate in France many years ago, of pork escalopes pan-fried with a splash of Marsala wine and fresh figs.
The figs I had were green figs, and luscious red inside and full of flavour. If you can get really delicious tasting figs (I suggest you slice off a small sliver and taste it - you'll know!) then you could just pan-fry them for a minute or two with the pork and add to the sauce just to warm through.
*Photos to follow shortly*
Good, fresh figs are pretty hard to get hold of sometimes, and this recipe enhances their flavour in the sauce with the sweet yet sour hint of pomegranate molasses (but don't worry, there's an alternative if you can't get hold of any).
If you have a water bath, I've given instructions to cook this sous vide. If not, don't worry, there are conventional instructions, or you can either serve a couple of pork escalopes per person, maybe pan-fried in butter (you could even skewer a slice of parma ham to one side of each escalope), or cook a tasty pork chop each, to your liking, and serve with the sauce.