Trim the fat off the pork chops. Pierce the pork chops with a fork and marinate with calamansi (or lemon) juice and soy sauce. Place in a nonreactive container, cover with a sheet of plastic and refrigerate at least 4 to 6 hours or overnight.
When ready to cook, prepare a large skillet by adding the vegetable or corn oil. While the oil is heating up, dredge the pork chop pieces with flour, coating each piece well.
Over medium high heat, add the floured pork chops to the skillet. Cook for 20 minutes or till the pork chops are evenly brown all over. Turn the pork chops once or twice for even cooking, at the middle of cooking time.
When the pork chops are cooked, drain on paper towels or parchment paper to remove grease. *Note: Sprinkle the salt and black pepper powder on the fried pork chops right after pan frying them, immediately after placing them on paper towels.
Using the same large skillet and oil, maintain the medium high heat. Add the sliced onions and minced garlic. Cook for 1 to 2 minutes till onions are semi transparent.
Arrange the pork chops on a platter. Place the sliced onions and minced garlic on top of the pan fried pork chops. Serve hot with a cup of ketchup and boiled jasmine white rice.