Preheat oven to 400 degrees. Halve, peel, and finely chop the shallot. Strip the rosemary from the stems, then finely chop the leaves. Halve the figs, then slice each half into 4 wedges. Cut the potatoes into 1/2-inch cubes.

Toss the potatoes on one side of a baking sheet with 1/2 tablespoon olive oil, half the rosemary, salt, and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown and tender.

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium heat. Season the pork chops on all sides with salt and pepper. Sear the pork chops 3-4 minutes per side, until golden brown but not yet cooked through. Transfer the pork chops to the baking sheet in the oven to finish cooking for 4-6 minutes, until just barely pink in the center.

In the same pan you cooked the pork in, heat 1 teaspoon oil over medium heat. Add the shallot and remaining rosemary (reserving a small pinch for garnish) and cook, tossing, for 2-3 minutes, until softened. Add the figs, stock concentrate, 1/4 cup water, and one bottle balsamic vinegar to the pan. Simmer for 2-3 minutes, until thickened. Remove pan from heat, then stir in 1 tablespoon butter and season with salt and pepper.

Remove pork from the oven and let rest for a few minutes before thinly slicing. In a medium bowl, toss the arugula with a drizzle of balsamic and olive oil. Season with salt and pepper.

Serve the potatoes and pork chops alongside the arugula salad. Drizzle the balsamic-fig sauce over the pork, garnish with reserved rosemary, and enjoy!