Start by slicing your pork chops in half horizontally. Cover them with plastic wrap and pound them evenly flat using a mallet. Season both sides generously with salt, pepper, and Italian seasoning. Place the pork chops in the refrigerator, covered, for at least an hour—overnight if possible, to enhance the flavor.
When ready to cook, remove the pork chops from the fridge and let them sit for a few minutes to come to room temperature. Set up a breading station with three bowls: one with two beaten eggs, one with half a cup of flour, and the third with breadcrumbs. Heat oil in a pan to 350°F. Dredge the pork chops first in the flour, then dip them into the eggs, and finally coat them with breadcrumbs. Fry the chops in the hot oil until their internal temperature reaches 165°F. Once cooked, transfer them to a rack to drain.
For the roasted tomatoes, place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add whole garlic cloves to the sheet, and bake until the tomatoes are soft. Remove the tomatoes, then continue roasting the garlic until golden and tender. Set both aside. Blend the roasted garlic with your favorite mayonnaise until smooth. In a small pan, bring 1 cup of balsamic vinegar to a boil, then reduce the heat and simmer until it reduces by half. Set aside.
Assemble: Toast your hoagie roll and spread a layer of the garlic mayo on the bottom. Add the fried pork cutlet, followed by slices of fresh mozzarella. Top with the roasted tomatoes, drizzle with the balsamic glaze, and finish with fresh basil. Enjoy!
