Prep ingredients - Finely chop ½ teaspoon garlic. Reserve a few whole dill leaves for serving, then finely chop remaining dill and tender stems together. Finely grate 1 teaspoon lemon zest into a medium bowl. Separately, squeeze 2 tablespoons lemon juice into a small bowl. Cut any remaining lemon into wedges.

Marinate pork chops - To bowl with lemon zest, add garlic, 1 tablespoon of the lemon juice, 2 teaspoons of the chopped dill, 2 tablespoons oil, ¾ teaspoon salt, and a few grinds pepper, whisking to combine. Transfer 1 tablespoon of the marinade to a small bowl for step 6. Pound pork to an even ½-inch thickness, if necessary, then add to a medium bowl with remaining marinade; set aside until step 5.

Make dressing - In a medium bowl, whisk remaining lemon juice and chopped dill with 1 teaspoon oregano, 2 tablespoons oil, 1 tablespoon vinegar, a few grinds pepper, and a pinch of salt. Set dressing aside until step 6.

Prep salad - Preheat a grill or grill pan to medium-high. Halve tomato lengthwise, then cut crosswise into ¼-inch thick half-moons. Coarsely chop olives, removing any pits, if necessary. Halve romaine lengthwise, then cut crosswise into 1-inch pieces, discarding stem end.

Grill pork chops - Add pork chops to grill or grill pan, and cook until browned and cooked to medium at an internal temperature of 145°F, 3–4 minutes per side (or longer if desired).

Finish salad & serve - Add romaine, tomatoes, and olives to bowl with dressing and toss to combine. Crumble feta over salad. Serve pork with reserved marinade spooned over top with salad alongside. Garnish with reserved whole dill leaves and serve any lemon wedges on the side for squeezing over.