Rub chops with a little EVOO and season chops liberally with salt and pepper. Arrange on broiler pan and preheat broiler.
In a pot with tight fitting lid over medium heat melt butter in a drizzle of EVOO. Add orzo pasta and cook to golden brown, 3-4 minutes. Stir in rice and stock and raise heat to bring to a boil. Cover pot and cook 17-18 minutes until tender.
Meanwhile, in a food processor combine parsley, mint, nuts, garlic, cheese, the zest of 1 lemon, salt and pepper. Turn processor on and stream in 4-5 tablespoons of EVOO to make pesto.
Dress tomatoes and scallions with about 1 tablespoon EVOO, then salt and pepper.