Heat olive oil in a large, deep-sided skillet over medium-high heat. Season pork chops with Rosemary on one side. Once oil is shimmery and thinned, place chops in the skillet, rosemary side down. Season the top of the chops with the salt and pepper mix. Cook 3-4 minutes, until lightly browned; turn and cook another 4-5 minutes until lightly browned. Add tomatoes, including all liquid; turn chops, spreading around seasonings and tomatoes. Cover; reduce to low; simmer until rice and orzo is done. Occasionally turn the chops and stir the sauce.

Once the chops are simmering, bring water and butter to a boil. Add orzo and rice, stir and cover. Reduce heat to medium-low and cook for 12 minutes without removing the lid. Stir, add salt and pepper seasoning to taste, cover and cook for an additional 5 minutes or until fluffy.

Stir the black olives into the skillet with the pork and heat through.

Place orzo rice and pork, cover with tomatoes and sauce, top with shredded cheeses and enjoy!