Cut up the pork chop into small pieces.

Put these in the food processor, and process. When the pork pieces are quite small and have started coming together, add the tomato paste and oregano. Process. If the pieces are not coming together enough, add a little water, and process until the meat comes together in a ball. Remove from the processor to a bowl.

Have the pork, cheese, and rice in front of you, and a small ice cream scoop.

Put a scoop of rice in your hand, then make a large indentation with your finger. Put about a half a teaspoon of the pork filling, and top with a piece of cheese. Put another scoop of rice on and enclose into a ball.

Roll the ball in your hands gently, making sure that the cheese and pork are completely covered with rice.

Finish all the other balls, and then you will want to bread them.

Have ready a shallow bowl with the beaten eggs, another shallow bowl or plate with the flour, and another for the Panko bread crumbs.

Roll the ball in the flour, completely covering it. Then dip in the egg, rolling it around as necessary. Finally, roll in the Panko bread crumbs. Be careful not to break the ball.

Put the breaded ball on a rack to dry, and complete the remaining balls.

Let the balls dry completely before frying - at least an hour in the refrigerator.

While they are drying, you can make the Garlic Basil Tomato Mayonnaise.

Heat the oil to at least 180. Carefully lower the balls into the oil. You can probably fit about 6 balls in the pan at one time. Fry until golden brown, about 5 minutes on each side, carefully turning to not disturb the ball.

Remove to a rack to drain, then put on a nice platter and serve with the sauce.