In a medium-size mixing bowl, combine Creole seasoning and flour. Add half the oil to a heavy-bottomed skillet and place skillet over medium-high heat. Add the whole peeled shallots and brown them all over. Remove from pan when they are caramelized. Add the other half of the oil to the hot pan. Dust pork chops in seasoned flour. Brown chops on both sides and cook until done. Remove from pan and whisk 2 teaspoons seasoned flour into the hot oil to make a roux. Add half the stock and whisk until blended and smooth. Add several preserved whole figs and some of the syrup to sweeten the sauce. Add caramelized shallots and ham hock meat. Bring sauce to a boil and then let simmer until slightly thickened. Adjust sauce consistency with remaining stock. Season to your liking. Pour sauce over pork chops and serve.