We had some large tomatoes that needed to be used, so I decided to look up a recipe for stuffed tomatoes to have as a side with the pork loin chops. I found a recipe on the Food Network website that I used. It was pretty good, but next time I think I might saute some mushrooms to add in there also.
2 ripened tomatoes
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves (I didn't have any so I just dashed some dried basil in the mixture)
1/2 cup grated Parmesan
1/4 cup olive oil
Preheat oven to 400 degrees F.Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.