Sprinkle pork chops with basil, thyme, garlic salt and pepper; set aside. In large skillet over medium-high heat, melt 1 tbsp margarine. Add pork chops; cook 3 minutes. Reduce heat to medium; turn pork chops over and cook 3 minutes. Remove from skillet; set aside.

In same skillet over medium heat, sauté rice-vermicelli mix, onion and garlic with remaining 1 tbsp margarine until vermicelli is golden brown.

Slowly stir in 1 ¾ cups water, tomatoes and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 10 minutes.

Add pork chops and olives. Cover; simmer 10 minutes or until rice is tender and pork chops are no longer pink inside.