Coarsely chopped dandelion greens are simmered in a light pork broth until barely wilted. Fresh ginger, green onions, and slivers of cooked pork round out this delightful soup.
1. Broil the pork chops until nicely browned on both sides. Set aside until cool enough to handle.
2. Meanwhile, trim the dandelion greens and rinse thoroughly in a basin of cool water. Shake off the excess water. Stack the leaves in small bunches and chop coarsely.
3. Trim the fat from the pork chops and discard. Cut the meat away from the bone. Place the bones in a large saucepan. Add the water, soy sauce, vinegar, onions, and ginger. Bring to a boil, and cook, uncovered, at a gentle bubble.
4. Slice the pork into narrow strips and add to the simmering broth. Cook for 30 minutes, then lift out the bones. Add the greens to the broth and continue to simmer, uncovered, until barely wilted. Serve steaming hot.