Guy Fieri's Cuban Pork Chops with Mojo

We are in love with this pork chop recipe. We usually make it with boneless pork chops, and I've never bothered with the watercress, but the tomato and avocado are strangely quite delicious with this. I also have cut back on the marinade quantities by about half and didn't really notice a difference. I've never been a huge pork chop fan, but I seriously have to force myself not to make these more often so I don't get tired of them. All credit goes to Guy Fieri from the Food Network.

Ingredients:

1 cup plus 1/4 cup orange juice, divided

1/2 cup plus 1/4 cup fresh lime juice, divided

1/4 cup vinegar

4 (1-inch-thick) bone-in pork chops

1 tablespoon black pepper

2 tablespoons kosher salt (make sure to use kosher and not regular table salt or it will be WAY too salty)

1 1/2 teaspoons ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried oregano

3 tablespoons canola oil

1/4 cup chopped red onion (or whatever kind of onions you have)

2 cloves garlic, chopped

1/4 cup white wine (I don't bother with this)

1 cup watercress, for garnish (I also don't bother with this)

1 Roma tomato, chopped, for garnish

1/2 avocado, sliced, for garnish

Directions:

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 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 1/4 cup orange juice, 1/4 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.