Season the pork chops with salt and pepper and score the meat.
Mix cinnamon, nutmeg, walnuts, and olive oil into a paste in a tin.
Roll the chops in the nut mixture, pressing the crumbs into the flesh.
Melt 40g of butter in a pan and brown chops in batches for several minutes.
Cover the pan and cook chops for 10 minutes over medium heat until done.
Remove the pork and deglaze the pan with 125ml of wine, reducing by half.
Add figs and 125ml of chicken stock, then season to taste.
Whisk in remaining 30g of butter, parsley, and lemon juice.
Serve the chops with the fig sauce spooned over the top.