Combine the marinade and the pork chops. Mix well. Let the pork marinate for 20 minutes at room temperature.
In a large bowl, mix together the flour, cornstarch, ¼ teaspoon regular salt and the ground white pepper.
Heat the oil on medium high to 350 degrees measured with a frying thermometer.
When the oil is ready, dredge each pork chop in the flour mixture and slowly place 2 of the pork chops in the oil. Fry them for about 5 to 10 minutes, depending on the thickness. The pork chops should be golden brown.
Once the pork chops are cooked through, remove them with a slotted spatula and place them on a plate lined with paper towels to drain. Continue cooking the remaining pork chops.
After all the pork is cooked, remove all of the oil from the wok and wipe it clean from excess flour.
Add back 2 tablespoons of oil. Heat this oil on high.
When the oil is hot, add the red jalapeno pepper, remaining 2 teaspoons salt and green onions. Stir fry everything for just one minute.
Then return the pork chops to the wok. Gently stir to coat the chops and let them cook for just 1 to 2 minutes, then remove them and serve.
The amounts of salt and pepper can be adjusted to your preference.