Directions:

Mix together 2 tablespoons light brown sugar and 1 tablespoon Diamond Crystal or 1¾ teaspoons Morton kosher salt in a small bowl; sprinkle over both sides of the four 1"-thick bone-in pork rib chops.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in two batches and adding remaining tablespoon of vegetable oil between batches, cook the pork chops, undisturbed, until well browned underneath, about 5 minutes. Turn pork chops over and cook until browned on other side and cooked through, about 4 more minutes. Transfer pork chops to plates and let rest for at least 10 minutes.

While the pork chops are resting, arrange 3 Cara Cara or navel oranges, each cut into 4 wedges, plus 2 lemons that have been halved crosswise and seeds removed, cut side down in same skillet (do not wipe out). Cook, undisturbed, over medium-high heat until lightly charred, about 3 minutes. Transfer the lemons to a plate; turn over the oranges and cook until lightly charred on the other side, about 3 minutes; transfer to same plate as lemons.

Reduce skillet heat to low and add the garlic cloves, thinly sliced. Cook, stirring, until fragrant, about 1 minute. Pour in ½ cup mirin and ½ cup oyster sauce and squeeze in the juice from 4 of the orange wedges and 2 lemon halves. Bring to a simmer, stirring and scraping up browned bits with a wooden spoon, and cook until sauce is slightly thickened, about 3 minutes. Remove from heat.

Toss 4 oz. watercress, trimmed (about 4 cups), and juice from 4 of the orange wedges and the remaining lemon halves in a large bowl; season with salt.

Drizzle the sauce over pork chops. Divide watercress and remaining 4 orange wedges alongside chops to serve.