Preheat the oven to 320℉. Spray a baking sheet with cooking spray.
Combine the brown sugar, white sugar, cinnamon, cayenne, salt, and pepper in a bowl. In a separate bowl, mix together the pecans and egg whites. Coat the pecans with the spice mixture. Spread the pecans on the prepared baking sheet. Roast for 15-20 minutes, stirring every few minutes to avoid burning. Set aside to cool.
Turn the oven up to 350℉. Spread the bacon out on a baking sheet. Roast for 10-15 minutes or until crispy. Drain off fat and cool the bacon bits. Once cool, toss with glazed pecans and a pinch each of cayenne and black pepper.
Turn the oven up to 375℉. Season the pork chops with salt, pepper, and oil. Grill marks can be made on the pork chop by cooking on a hot grill for 2-3 minutes per side (optional). Then roast on a baking sheet until the internal temperature reaches 150℉, 17-20 minutes.
To make the creamed corn, heat the bechamel in a skillet until it begins to boil, stirring until smooth. Then add the corn, jalapeño, onion, celery, sugar, thyme, salt, and pepper. Simmer for 15-20 minutes. Let cool slightly, then add green onions.
Place the kale in a bowl and add the sliced onion and diced jalapeño. Separately combine the red wine vinegar, salt, pepper, and olive oil. Add the dressing to the vegetables and mix.
Serve the pork on a bed of jalapeño creamed corn, topped with green onions, pecan bacon crumble and kale slaw on the side.