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1. Slice onion thinly lengthwise. Chop dates coarsely.
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2. Season pork chops with salt and black pepper then coat both sides with all-purpose flour.
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3. In a large cast iron skillet or heavy skillet, heat olive oil over medium heat and cook pork chops until brown. Turn pork chops, reduce heat to medium-low and cook until cooked through. Take the pork chops out of the skillet and place on a cutting board. Let rest.
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4. While the pork chops are cooking, make dates onion sauce. In a saucepan, put onions, dates, 1/4 cup of white wine, water, honey, 1 teaspoon of balsamic vinegar and grated ginger, and stir to combine. Heave over medium-low heat and simmer stirring occasionally for about 5 minutes. In a small bowl, mix together lemon juice and cornstarch then stir into the saucepan until thickened. Remove the saucepan from the heat and set aside.
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5. Discard the fat remaining in the skillet then put 1 teaspoon of white wine and 1 tablespoon of balsamic vinegar into the skillet and simmer over medium-low heat until reduced by about half. Then stir in the dates onion sauce and butter. Simmer stirring constantly to melt butter. Add salt and black pepper to taste.
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6. Slice each pork chop and put them into the skillet, reduce heat to low heat and simmer for 1-2 minutes tossing to coat pork chops with the sauce occasionally.
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7. Place the pork chops with the sauce on each serving plate. Sprinkle with minced parsley over the top.
