2 lbs. boneless pork loin chops, about 1/2-inch thick
Olive oil to taste
Sea salt and freshly ground pepper to taste
2 tbsp. chopped fresh cilantro
Place 12 dates, water, soy sauce, rice vinegar and ginger in a medium saucepan. Bring to a gentle boil over medium heat; reduce heat to medium-low and simmer for 5 minutes. Remove from heat and when cool enough to handle, pulse in a small food processor until smooth. Transfer to a bowl; cover and set aside.
Season pork on all sides with olive oil, salt and pepper. Grill over medium heat or in a preheated grill pan for about 10 minutes or until pork reaches 145°F internally, turning once. Brush with most of the sauce during last 3 minutes of cooking. Glaze a final time and serve with salad.