2 lbs (1 kg) boneless pork loin chops, about ½-inch thick
Sea salt and freshly ground black pepper to taste
Olive oil to taste
2 Tbsp (30 mL) chopped fresh cilantro
To a medium saucepot, add 12 dates, water, tamari, rice vinegar and ginger; heat on medium, stirring occasionally. Bring to a gentle boil, reduce heat to medium-low and simmer for 5 minutes.
Remove from heat and pulse in a small food processor until smooth.
Transfer to a bowl, cover and set aside.
Preheat a seasoned grill or grill pan over medium-high. Season pork chops on all sides with olive oil, salt and pepper. Grill chops for about 10 minutes, turning once, glazing with sauce during last 3 minutes of cooking.