Chop the spring onions, keeping the whites and greens separate.
Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot. Stir in the spring onion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the spring onions are golden, about 2 minutes. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat. Adjust seasoning if needed.
Pulse the banana chips in a blender until finely ground. Stir the banana crumbs together with the panko and jerk seasoning. Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere.
Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot. Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner. Let the pork stand 5 minutes.
Serve the pork with the rice and beans, sprinkled with the reserved spring onion greens.