In a gallon zip-lock bag, add 1 c orange juice, ½ c lime juice, and vinegar.
Add pork and let brine for 30 minutes.
In small mixing bowl add and combine all dry spices.
In a large sauté pan over high heat add oil.
Pat dry the pork chops and rub with the dry spice mixture.
Place the chops in the pan and sear on one side.
Flip over and bring the heat down to medium/low.
Add onions and sauté for 2 minutes, then add garlic, continue to cook until garlic begins to brown, then add ¼ cup orange juice, ¼ cup lime juice, and white wine.
When chops are done, remove from pan and put on a warm plate.
Continue to reduce juices in pan by half.
Pour onto pork chops and serve.
Garnish with watercress, tomatoes and avocado.