Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal.
Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining vinegar and olive oil with the greek yogurt, 1 tablespoon dill, and sea salt to taste, stirring well with a whisk. Cover and chill.
Combine tomatoes, cucumber, and red onion. Sprinkle tomato mixture with sea salt to taste; toss to combine.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with sea salt.
Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes.
Place tomato mixture on each of plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.
Serve immediately.