• 1 c orange juice
• ½ c fresh lime juice
• ¼ c vinegar
• 4 (1-inch-thick) bone-in pork chops
• 1 T black pepper
• 2 T kosher salt
• 1 ½ t ground cumin
• 1 T garlic powder
• 1 T onion powder
• 1 T dried oregano
• 3 T canola oil
• ¼ c chopped red onion
• 2 cloves garlic, chopped
• ¼ c orange juice
• ¼ c lime juice
• ¼ c white wine
• 1 c watercress, for garnish
• 1 Roma tomato, chopped, for garnish
• ½ avocado, sliced, for garnish

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, ½ cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining ¼ cup orange juice, ¼ cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado.

Sofrito Mashed Potatoes and Four Bean Relish goes great with this.

Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes

Source: Guy