Sprinkle the pork chops with the five spice powder; season with salt. Heat the oil in a large pot set over medium-high. Add the pork and cook 2 to 3 minutes per side, or until just cooked through. Remove from the pot, set on a plate and let cool. Add the onion and carrot to the pot and cook 2 to 3 minutes. Add the garlic, chili sauce and ginger and cook 1 minute more. Add the stock and sui choy to the pot. Cut the cooked pork chops into thin slices and add them to the pot. Bring the soup to a gentle simmer (it will be thick), adjusting the heat downwards to maintain that gentle simmer. Simmer the soup 10 minutes. Season with salt and then stir in the green onions and serve.