Season both sides of each pork chop generously with salt and pepper. Rub soy sauce over each and dust cornstarch over them.
Pour the 1/4 cup flour onto a plate and coat pork chops in flour. Set aside.
Put about 1 Tbsp oil in a large skillet. Fry pork chops over high heat till crisp brown, about 3-4 minutes on each side. You may need to pan-fry them for longer if you have thicker pork chops.
Place finished pork chops on a plate and dry off residual oil with a paper towel. Set aside.
Use some of the leftover oil in the skillet to stir-fry the garlic cloves, spring onion, and sliced jalapeño pepper. Add 1 tsp sesame oil. Return pork chops to the pan and stir-fry all together for about 30 seconds.