In a large resealable bag, or a large bowl, combine the pork chops, oil, vinegar, garlic, lime juice, orange juice, salt, black pepper, and oregano until evenly combined. Chill in fridge for at least 1 hour or up to 4 hours.

Set a large stove top grill pan over high heat. Grill the pork chops, in batches, for about 2 to 4 minutes per side. Transfer to a cutting board and let rest until cooled down completely. Cut into thin pieces.

To assemble each egg roll, spread about a teaspoon or two of honey mustard into the center of each wrapper. Top with a few slices of the pork chops, ham, cheese and pickles. Fold the corners in and then roll tightly into a log. Brush the end with a bit of egg was to seal and set on a baking sheet. Continue fill and rolling the egg rolls until all of the filling has been used.

Fill a large pot or skillet about halfway up with vegetable or canola oil and bring to about 360 degrees F. Once hot, fry the egg rolls, in batches, until golden brown and crispy all around, about 4 to 5 minutes. If the egg rolls aren't completely covered by the oil, make sure to flip them over halfway through frying to ensure even browning. Drain and set on a few paper towels to soak up any excess oil. Transfer to a wire rack set over a baking sheet to keep them from getting soggy as you fry up the rest. Serve immediately with honey mustard on the side for dipping, or cool down completely and then freeze for later. Just rewarm in a 350 degree oven when ready to eat. Enjoy!