Parmesan Pork with Tomatoes and Brown Rice

The East Nashville (aka East Nasty) Tomato Art Fest was this past weekend. Another excuse for me to be eating and drinking at 10am! They have a bunch of contests for tomato apparel and even a red head contest. I picked up a couple of awesome heirloom tomatoes. I mentioned the Ugandan Vanilla ice cream I had, but I saved the other flavor for here: Purple Cherokee Tomato ice cream from Jeni's Ice Cream. Jeni's is a franchise from Columbus OH which just made a shop here in East Nasty. Very cool flavors, I've tried in the past Backyard Mint, Buttermilk Peach, annnnnd Sweet Corn and Black Raspberry! Check out their site: http://www.jenisicecreams.com/.

Anyways, I had these tomatoes I had to use and also had a couple of butterflied pork chops from Publix. This is probably one of the easiest meals ever, and I wish I thought about it in college. The key was finding this flavor packet at Walmart, Kraft Parmesan Seasoning (see pic).

2 boneless butterflied pork chops
1 fist sized heirloom tomato (choose your own color)
1 Kraft parmesan seasoning packet
3 Tbsp olive oil
1 microwave bag of steam-in-bag brown rice
Parmesan cheese for topping

1. In a large skillet, heat oil on medium high heat.
2. Cut the pork chops along the butterfly to make 4 thin chops. Slice the chop widthwise to make short strips of pork. Place pork in a ziploc bag with parmesan ans shake until pork is coated.
3. Place pork in skillet to sear and brown, draining grease when needed.
4. Microwave the rice for a about 2.5 minutes and place in large sealable container (gladware). Slice tomato in small chunks and squeeze tomato chunks over the rice and drop in. Place cooked pork into container and seal. Shake container to mix around tomatoes, rice and pork. Serve and top with parmesan cheese.