relish

This will last for a week, so can be made in advance. Heat the grapeseed oil in a medium pan over a moderate heat. Add all the remaining ingredients except the sherry vinegar to the pan.
Cook for 45 minutes, stirring regularly, until cooked down. Season the relish with the vinegar then remove from the heat and place in a blender. Blend to a coarse paste.

Sauce vicet

In a heavy-based pan over a medium heat, fry the chicken livers in the grapeseed oil until golden.
Add the shallot, garlic, thyme and spices to the livers and cook until aromatic. Deglaze with the red wine, bring to the boil and then reduce by half.
Add the pork stock and bring to a simmer, then leave to cook for 30 minutes. Remove from the heat, pass the sauce through a fine sieve into a clean saucepan, then bring it back to a simmer.
Add the Dijon mustard, whisking until fully incorporated. Now add the pork blood, whisking constantly. Do not allow it to boil and continue whisking until sauce has thickened enough to coat a spoon. Season with sea salt and set aside.

Radicchio

In a blender, combine the apple juice and Earl Grey tea on a medium speed. Slowly add the xanthan gum until thickened. In a bowl, generously dress the radicchio leaves with the apple mixture.

Pork

Preheat the barbecue until the coals turn white. Allow the pork chop to come to room temperature, then season generously with Maldon sea salt and place on the barbecue.
Cook to medium (approximately 4 minutes on each side) and then allow to rest. Meanwhile, mix the butter with the grated garlic and thyme leaves, then use this to liberally baste the chop as it rests.

To finish

Carve 1-2 slices per person from the pork chop and place them on a warmed plate with a quenelle of the fig and radicchio relish. Spoon the warmed sauce civet into the middle and finish with a garnish of the dressed radicchio leaves.