In a food processor, blend first 8 ingredients (ginger through coconut aminos); pulse until smooth. Placein large bowl and set aside.
Preheat oven to 375 degrees.
Grease a roasting pan; Smear half of ginger-berry mixture evenly over pork chops and place in theroasting pan.
In a large bowl, toss kale with second half of ginger mixture and place in the roasting pan, greased withthe ghee, around the chops. Cook the pork chops and kale for 30-35 minutes, or until the pork is cookedthrough.
Place kale on large serving platter, top with pork chops and serve.