Greek Pork Chops with Tomato and Cucumber Salad

To make the pork chops:

1. Combine 2 tbsp red wine vinegar, dried oregano, 2 tsp olive oil, and garlic and mix well.
2. Combine marinade with the pork chops in tupperware or plastic bag, and distribute evenly.
3. Let pork chops marinate at least 1 hour, preferably overnight.

To make yogurt dill sauce:

1. Combine 1 tbsp red wine vinegar, 1 tsp olive oil, yogurt, dill, and 1/2 cup diced cucumber.
2. Mix well.
3. Cover and chill.

To make tomato and cucumber salad:

1. Combine tomatoes, remaining diced tomatoes, red onion, remaining 2 tbsp red wine vinegar, and sugar.
2. Season with salt and pepper. Set aside.

To cook the pork chops:

1. Heat grill over medium-high heat.
2. Place pork chops on grill and cook 4-6 minutes on each side, depending on thickness of pork chops, until desired doneness is reached.
3. Remove from grill and let sit 2 minutes.
4. Serve pork top