Sweet and Sour Pork Chops with Medjool Dates


16 Natural Delights Medjool Dates, pitted, chopped and divided

½ cup water

3 Tbsp low-sodium tamari

¼ cup rice vinegar

1 Tbsp fresh ginger, minced

2 lbs boneless pork loin chops, about ½-inch thick

Sea salt and freshly ground black pepper to taste

Olive oil to taste

2 Tbsp chopped fresh cilantro


  1. 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
  2. Remove from heat and pulse in a small food processor until smooth.
  3. Transfer to a bowl, cover and set aside.
  4. 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.
  5. Glaze a final time and serve with salad.
  6. Garnish with remaining dates and cilantro.

Serve immediately.