1/2cupfrozen blackberriesor use blueberries if unavailable
sea salt and freshly ground black pepperto taste
1cupcilantrochopped
2tablespoonscumin seeds
3tablespoonscoconut aminos
4medium boneless pork chops
10large kaleleaves, ribs removed and steamed until tender
2tablespoonsgheeor use coconut oil
Instructions
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.