Cuban brined pork chops

Trying something different here...again. This was my dinner Tuesday night. This is a definite go-to dish from now on. The salad really compliments the spice of the pork chops.

• 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
• 4 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 3 tablespoons canola oil
• 1/4 cup chopped red onion
• 2 cloves garlic, chopped
• 1/4 cup white wine
• 1 cup watercress or lettuce, for garnish
• 1 Roma tomato, chopped, for garnish
• 1/2 avocado, sliced, for garnish

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, squeezed limes, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
In a small mixing bowl, combine the six dried spices. Pat the pork chops dry with a paper towel and rub both sides with the dry spice mixture.
Heat oil in a very 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 2-3 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; this should take 2-3 minutes. Pour over the chops and serve immediately.
Garnish with watercress, tomatoes and avocado.