Thoroughly rinse all produce and pat dry. Quarter tomatoes.

Peel onion and cut into ¼" rounds. Zest, and halve lime, then cut one half into two wedges. Zest, and halve lemon. Mince garlic. Halve, seed, quarter, and skin avocado.

Rinse the pork chops and pat dry.

Combine orange juice, garlic, white wine vinegar, half the lemon juice, half the lime juice, lemon and lime zest (reserving a bit for the salad), and a pinch of salt and pepper in a mixing bowl.

Set aside 2 Tbsp. of marinade for flavoring the onions.

Add chops to marinade and let marinate for 15 minutes before grilling.

While chops are marinating, heat 2 tsp. olive oil in a medium pan over medium heat. Add the onions and cook for 6-8 minutes, stirring frequently, until lightly caramelized. Add in the 2 Tbsp. of reserved citrus marinade and allow onions to cook for an additional 1-2 minutes before removing from heat.

Heat a grill or grill pan over medium-high heat. Pat dry the marinated chops and season with Cuban Spice Blend and a pinch of salt and pepper. Lightly coat grill or grill pan with cooking spray. Cook chops on each side for 5-6 minutes, or until a minimum internal temperature of 145 degrees is reached. Transfer chops to a plate and set aside.

While chops are grilling, prepare the salad. Compose a mound of baby arugula on the plate. Lay ½ the avocado and ½ the tomato on top of the arugula. Squeeze a quarter of the remaining lime on the salad. Garnish with remaining lemon and lime zest as desired. Season with a pinch of salt and pepper. Repeat for second serving.

Lay a pork chop next to the composed salad. Top the pork chop with the caramelized onions. Finish with a crack of fresh black pepper.