1. Slice onion thinly lengthwise. Chop dates coarsely.
2. Season pork chops with salt and black pepper then coat both sides with all-purpose flour.
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.
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.
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.
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.
7. Place the pork chops with the sauce on each serving plate. Sprinkle with minced parsley over the top.