In a bowl, combine the boneless pork chops with vegetable oil, Shaoxing wine, 1 tablespoon of cornstarch, and salt. Mix well and let them marinate for 15 minutes to soak in all that flavor.

Heat sufficient vegetable oil in a large pan over medium heat. While the oil heats, have a paper towel-lined plate ready for draining the fried pork.

Add the sliced garlic and jalapenos to the hot oil and fry them until the garlic turns pale golden and the jalapenos become crispy, about 1-2 minutes. Remove from the oil and drain on paper towels.

Toss the marinated pork chops with the remaining 1/4 cup of cornstarch. Ensure each piece is well-coated for that glorious crispy texture.

In batches, add the coated pork pieces to the hot oil. Fry them for 2-3 minutes per side until they turn a beautiful crispy, golden brown. Drain on paper towels.

Finally, toss the cooked pork with the fried garlic and jalapenos. Sprinkle with additional salt and pepper to taste, and serve immediately.