Heat Oil in a small sauce pan. Cook red onions for 5 minutes then stir in garlic and chipotles. Cook for 2 more minutes then add in the fig jam, apple cider vinegar, and dijon mustard. Lower the heat to medium and bring to a simmer. Simmer for 5 minutes then transfer to a bowl.
Season pork chops with salt and pepper then brush the glaze on both sides of the pork chops
Heat olive oil in a large cast iron skillet over medium high heat. Add pork and sear for 2 minutes per side then lower the heat to medium and cook for 5 more minutes or until the internal temperature reaches 140 degrees Fahrenheit.
Brush with any remaining glaze. Then serve