Coat the air fryer basket with a thin coat of oil.

In a medium bowl, whisk the egg white with salt and pepper until foamy.

Slice the pork chops into cutlet pieces, leaving a little meat on the bones, and pat them dry.

Add the pork chop pieces to the egg white mixture and coat them thoroughly.

Marinate for up to 20 minutes.

Move the pork chops to a large bowl and add the potato starch.

Dredge the pork chops through the potato starch until thoroughly coated.

Shake off any excess starch.

Place the coated pork chops into the air fryer basket.

Lightly spray the pork with oil.

Cook at 360°F (180°C) for 9 minutes, shaking the air fryer basket often and spraying with oil between shakes.

Then, cook for an additional 6 minutes at 400°F (200°C), or until the pork is brown and crispy.

Slice the jalapeño peppers thinly and remove the seeds.

Chop the scallions.

Heat a wok or skillet until very hot.

Add canola oil or peanut oil to the wok or skillet.

Add the sliced jalapeño peppers, scallions, salt, and pepper to the hot oil and stir-fry for about a minute.

Add the air-fried pork pieces to the wok or skillet and toss them with the jalapeños and scallions.

Stir-fry the pork for another minute, ensuring they are coated with the hot oil and vegetables.

Serve the crispy salt and pepper pork chops immediately, accompanied by steamed rice or your favorite side dish.