In a large skillet, brown the pork chops and set aside.

Melt 2 tablespoons of butter in the same skillet.

Add the rice-vermicelli mixture from the Rice-A-Roni box to the skillet.

Cook until the vermicelli turns light brown.

Add 2 1/2 cups of hot water, the contents of the Rice-A-Roni seasoning packets, and 1 can of stewed tomatoes.

Stir to combine.

Return the browned pork chops to the skillet.

Bring the mixture to a boil.

Cover the skillet, reduce heat to low, and simmer for 30 minutes, or until the rice is cooked and the pork chops are tender.