Heat the clarified butter and the lard in a large soup pot on medium heat.
Dredge the pork chops in flour and shake off excess. Sprinkle with a bit of salt and pepper.
Once the butter and lard are sizzling, add the pork chops and brown on each side. Approximately 3-5 minutes per side.
Once the meat has browned on both sides, add the chickpeas, if soaked overnight but uncooked. If using cooked chickpeas, add these at the same time you add the 2 cups of shredded greens.
Now add the onions, carrots, and celery to the pot.
Next, smear the garlic on top of each pork chop.
Allow the chickpeas and vegetables to sauté for a few minutes, then add the white vermouth.
Next, add the bay leaves, thyme, salt, black pepper, and red pepper flakes. And now add the chopped tomatoes.
Add approximately 6 cups of water to cover the pork chops by about 1 inch.
Bring soup to a boil, then turn the heat down to low and cover the pot. Allow the soup to simmer on low for 3 hours.
After three hours, the pork should be very tender and falling of the bone. At this point either shred the pork chops into the soup (and remove the bones), or if just serving two, leave the pork chops whole.
Add the shredded greens. Also, if using cooked chickpeas (or canned chickpeas), add them now. Simmering time will vary depending on type of greens used. If using lettuce, simmer for only a few minutes. If using a sturdier green such as kale, simmer at least 10 minutes.
Ladle soup into serving bowls and dot with croutons.
Or, if pork chops have been kept whole, place a pork chop in each serving bowl and ladle with the soup. Dot the croutons around the pork chop so that they are floating in the soup.
Top the soup with a sprinkle of grated cheese and parsley. Enjoy!