In a small saucepan add 2 cups water, salt, and coconut sugar.  Bring to a simmer and stir until salt and sugar is dissolved.  Pour the hot mixture into a dish or other brining container and add the remaining 2 cups cold water, orange zest, peppercorns, allspice berries, rosemary, and thyme. Cool completely.  Add pork chops to the cooled brine. Place in refrigerator and allow chops to brine for at least 4 hours or more for thick cut.

When ready to cook, remove pork from the brine.  Dry the meat with a paper towel and allow to drain while you heat the pan. Place a large skillet in the oven and preheat to 400 degrees.  Once the skillet has preheated in the oven, carefully remove and place on a cooktop over medium-high heat.  Add oil to hot skillet and brown chops on both sides.  Don't fully cook, just brown them then return to 400 degree oven and bake for 6 minutes.  Return the skillet to a burner set on medium heat.  Place pork chops and a plate and tent with foil.

Add white wine to the hot skillet and deglaze the pan, scraping up any bits on the bottom.  Add chicken stock and reduce by half.  Stir in Dijon, fig jam and vinegar.  Stir until jam has melted.  Turn off heat and stir in butter, if desired.  Pour glaze over pork chops.