Pork loin cutlets with Moyo sauce

Ingredients:

• 4 (2.5 cm thick) natural pork chops on the bone
• 1/4 cup white wine
• 1 cup plus 1/4 cup orange juice (portions)
• 1/2 cup plus 1/4 cup fresh lime juice (portions)
• 1/4 cup vinegar
• 1 tbsp. black pepper
• 2 tablespoons coarse salt
• 1.5 tsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp. l. dried oregano
• 3 tbsp. l. canola oil
• 1/4 cup chopped red onion
• 2 chopped cloves of garlic
• 1 cup watercress for garnish
• 1 sliced ​​Roma tomato for garnish
• 1/2 sliced ​​avocado for garnish

Preparation:

1. In a 4-quart resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add the meat and marinate in the refrigerator for about an hour.
2. In a small bowl, combine all the dry spices. Pat the pork chops dry with paper towels and rub them with the spice mixture.
   
   Heat oil in a large skillet over high heat. Add the pork chops and sear on one side until browned. Turn over and reduce heat to medium-low.
3. Add the onion and sauté for 2 minutes. Then add the garlic and continue cooking until it begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid has slightly evaporated and the sauce begins to thicken. The pork chops should be fully cooked.
   
   Transfer the natural cutlets to a warm plate. Reduce the sauce in the pan by half. Pour it over the cutlets and serve immediately.
   
   Garnish with watercress, tomatoes and avocado.