Step 1

For marinade, in an extra-large bowl whisk together first eight ingredients (through black pepper). Add chops, spooning marinade over chops to coat. Cover and marinate in refrigerator 1 hour.

Step 2

In a deep 12-inch nonstick skillet cook chops, half at a time, over medium-high heat 8 minutes or until a thermometer registers 145°F, turning once. Remove from skillet; cover and keep warm.

Step 3

Add orzo to same skillet. Cook and stir 1 minute, scraping up crusty browned bits. Slowly add broth, scraping up any remaining bits. Stir in bell peppers and olives. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Simmer, uncovered, 2 minutes more or until orzo is nearly tender and liquid is absorbed. Stir in tomatoes.

Step 4

Transfer half of the orzo mixture to an airtight container. Top with four of the chops; cool slightly. Store in freezer up to 2 months.

Step 5

Serve remaining orzo mixture topped with chops and 1/2 cup feta cheese. If desired, sprinkle with parsley.