Squeeze the oranges and limes to make 1 cup of orange juice and 1 cub of lime juice.

Add the 1/4 cup of vinegar and combine all of the juice in a sealable bag with the pork chops and seal.

Marinate the pork chops in the refrigerator for 1 hour.

Heat the grill to high heat.

Combine all of the dry rub ingredients in a clean coffee grinder and grind to a rub.

After an hour of marinating, remove the pork chops from the marinade and sprinkle with the dry rub.

Grill over high, direct heat until a meat thermometer reads 145 degrees.