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1
Take a gallon-sized zip-top bag and add 1 tablespoon of the red wine vinegar, the oregano, 1 teaspoon of the olive oil, and the minced garlic.
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2
Drop in the pork chops, seal, and toss to distribute the marinade and thoroughly coat the meat.
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3
Marinate for 20 minutes at room temperature, flipping the bag after 10 minutes.
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4
To a small bowl, add the remaining tablespoon of vinegar and teaspoon of oil with the yogurt, dill, and 1/8 teaspoon of the salt.
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5
Stir with a whisk to combine.
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6
Cover the bowl with plastic wrap and set it in the fridge to chill.
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7
In a medium bowl, combine the cherry tomatoes, cucumber, and onion.
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8
Add 1/8 teaspoon of the salt and stir to combine.
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9
Set aside.
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10
Set a large skillet or saute pan over medium-high heat.
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11
While you wait for the pan to get hot, take the pork from its bag, discard the marinade, and arrange the chops in a single layer on a large plate.
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12
Season both sides evenly with the remaining 1/4 teaspoon salt.
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13
Add the oil to the pan, swirl to distribute, and add the pork chops.
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14
Cook on the first side for 4 minutes, flip, and cook an additional 4 minutes.
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15
Remove the pork chops to a warm platter and let them rest for 2 minutes.
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16
To serve, distribute the tomato-cucumber mixture among 4 plates.
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17
Top each plate with a pork chop and about 3 tablespoons of the yogurt dressing, spooned on top of the meat.
