In a large bowl, whisk one egg white with half a teaspoon of salt until it becomes frothy (Batihin ang isang puting ng itlog at kalahating kutsaritang asin hanggang bumula). Place your pork chops in this mixture and coat them evenly (Ilagay at ibalot ng mabuti ang pork chop sa pinaghalong puting ng itlog). Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes (Takpan ng plastic wrap at ilagay sa ref ng eksaktong 30 minuto).

Pour enough cooking oil into a deep, heavy-bottomed pan or wok to reach a depth of about 3 inches (Maglagay ng sapat na mantika sa kawali, mga 3 pulgada ang lalim). Heat the oil to exactly 350°F/175°C (Initin ang mantika hanggang umabot sa 350°F/175°C). If you don't have a thermometer, test the oil by dropping a small piece of coating - it should sizzle immediately and rise to the surface (Kung walang termometro, subukan ang init sa pamamagitan ng paghulog ng kaunting coating - dapat mag-sizzle agad at lumutang).

Remove the pork chops from the refrigerator. Place ¾ cup of cornstarch on a plate (Maglagay ng ¾ tasang cornstarch sa pinggan). Take each pork chop and dredge it thoroughly in the cornstarch, shaking off any excess (Ibalot ang bawat pork chop sa cornstarch at tanggalin ang sobra). Place the coated pork chops on a clean plate.

Carefully lower each pork chop into the hot oil. Cook for 5-7 minutes, turning once halfway through, until golden brown and crispy (Iprito ng 5-7 minuto, baliktarin isang beses, hanggang maging gintong-brown at malutong). The internal temperature should reach 145°F/63°C (Ang loob ng karne ay dapat umabot sa 145°F/63°C). Don't overcrowd the pan - cook in batches if necessary (Kung kailangan ay magluto ng paisa-isa).

Transfer the fried pork chops to a wire rack to drain excess oil (Ilipat sa parilya para tumulo ang sobrang mantika). Keep them warm while you prepare the aromatics (Panatilihing mainit habang inihahanda ang mga pampalasa).

Heat 2 tablespoons of oil in a clean wok or large pan over medium-high heat (Mag-init ng 2 kutsarang mantika sa malinis na kawali). Add the minced garlic and stir-fry until fragrant but not brown (Igisa ang tinadtad na bawang hanggang mabango ngunit hindi kulay brown), about 30 seconds. Add the sliced jalapeños and continue stirring for another 30 seconds (Idagdag ang siling haba at igisa ng 30 segundo).

Return all the fried pork chops to the pan and add the chopped green onions (Ibalik ang mga pritong pork chop sa kawali at idagdag ang sibuyas mura). Sprinkle with the remaining teaspoon of salt and ¼ teaspoon of ground black pepper (Budburan ng natitirang asin at paminta). Toss everything together quickly just until the pork chops are evenly coated with the aromatics (Haluin ng mabilis hanggang mabalutan ng pampalasa ang pork chop).

Transfer immediately to a serving plate (Ilipat agad sa serving plate). Serve hot with steamed rice (Ihain ng mainit kasama ang kanin). Garnish with additional chopped green onions if desired (Maaaring lagyan ng karagdagang sibuyas mura sa ibabaw).