Whisk together 225ml orange juice, 2 tablespoons olive oil and the minced garlic in a bowl; pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 8 hours.
Place the figs and mint leaves into a blender, and blend until pureed. Add the balsamic vinegar, 3 tablespoons olive oil, honey, and 125ml orange juice to the blender, and puree until smooth and thick. Season to taste with sea salt and pepper, then set aside.
Preheat an outdoor barbecue for medium-high heat, and lightly oil the grate. Remove the pork from the marinade. Discard the remaining marinade. Wrap each pork chop with a rasher of bacon, securing with skewers as necessary; season with salt and pepper.
Barbecue the pork chops until the pork is no longer pink in the centre, about 5 minutes per side. Pour the mint-fig sauce over the pork chops to serve.