Quick, easy, and high in protein, pork chops are a great back-pocket weeknight dinner. But adding this garlicky, citrusy sauce with creamy chunks of avocado and juicy bites of orange makes them seem weekend-special!
Juice enough of 1 orange to equal 1⁄4 cup juice. Cut top and bottom off remaining orange, exposing segments. Place fruit cut side down on work surface, and cut away peel and white pith, completely exposing segments. Cut flesh into 3⁄4-inch pieces, removing and discarding seeds.
Heat oil in a large stainless-steel skillet over medium-high. Sprinkle pork chopsall over with cumin and salt. Cook until browned on both sides and a thermometer inserted into thickest portion of meat registers 140°F, 4 minutes per side (temperature will rise as pork rests). Remove pork from skillet; cover loosely with aluminum foil, and let rest 5 minutes. Do not wipe skillet clean.
Reduce heat under skillet to medium. Cook garlic and chile, stirring constantly, until slightly softened, about 2 minutes. Add lime juice and reserved orange juice, scraping bottom of skillet to loosen browned bits. Remove from heat. Stir in avocado, oregano, and reserved chopped oranges. Divide pork chops evenly among 4 plates, and spoon sauce evenly over pork.