Pork Chops with Wedge Salad

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4 bone-in pork chops (about 3/4 inch thick; 8 ounces each)

Kosher salt and freshly ground pepper

Juice of 1 lemon

3 cloves garlic, grated

1 1/2 teaspoons dried oregano

1/4 cup extra-virgin olive oil

1 1/2 cups plain low-fat Greek yogurt

1 tablespoon red wine vinegar

4 ounces crumbled feta cheese (about 2/3 cup)

3 scallions, thinly sliced (white and dark green parts separated)

1/4 cup chopped fresh dill

1 small head iceberg lettuce, trimmed and cut into quarters