How to Make It
Preheat oven to 425°F. Stir together oregano, garlic, orange zest and juice, cumin, 1 tablespoon oil, 1 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub both sides of pork chops with mixture. Set aside.
Toss together potatoes, onion, bell pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1 tablespoon oil in a bowl. Spread mixture in an even layer on a rimmed baking sheet coated with cooking spray. Bake at 425°F until potatoes are just tender, 20 to 22 minutes, stirring once.
Stir together avocado, orange segments, cilantro, jalapeño, remaining 1 teaspoon lime zest, remaining 1 tablespoon lime juice, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Set aside.
Remove pan from oven. Move potato mixture toward the edges, leaving just enough room in center for pork chops. Place pork chops in center of pan, and return to oven. Bake at 425°F for 5 more minutes. Turn on broiler to high, and broil until a thermometer inserted in thickest part of pork registers 140°F, 3 to 4 more minutes. Serve with salsa.