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in a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar.
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add pork and let it sit and marinate for about 15 minutes at room temperature.
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in a small mixing bowl, combine all dried spices.
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pat the pork chops dry with a paper towel and rub with the dry spice mixture.
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heat oil in a large saute pan over high heat.
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place the pork chops in the pan and sear on 1 side until brown.
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flip over and turn the heat down to medium-low.
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add onion and saute for 2 minutes.
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then add the garlic and continue to cook until garlic begins to brown.
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pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine.
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simmer until the liquid is slightly reduced and begins to thicken.
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the chops should be cooked through.
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remove the chops from pan and put on a warm plate.
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continue to reduce juices in pan by half.
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pour over the chops and tops with sliced avocado