Heat 2 teas oil in a large skillet over medium-high heat. Add the green beans and sliced squash and cook, covered for 8 to 10 minutes, stirring once or twice while cooking. Remove from heat and set aside.
Meanwhile, whisk the salt, cayenne pepper, pepper, and cornmeal in a small bowl. Arrange a coating station by placing the egg white in one shallow dish, the cornmeal mix in another dish next to it, and a wire rack over a plate for the pork to sit on before frying.
Pat the pork chops dry and dip each in the beaten eggwhite. Coat each in the cornmeal mixture and set on the wire rack until ready to fry.
Wipe out the empty skillet carefully with a paper towel and tongs. Add the remaining 2 teas oil and return to medium-high heat. When the oil is hot, place the pork chops in the pan, working in batches if needed, and cook 4 to 6 minutes until golden and cooked through, flipping once halfway through cook time.