Pork cutlets with roasted potatoes and veg.

6 pork cutlets (save 2 for later meal)
1 1/2 cups flour
salt and pepper
1 tsp. dried thyme
2 lb. potatoes, washed and cut into large chunks
1 large onion, chopped
4 cloves garlic, minced
Olive Oil
1 1/2 T. dried rosemary
1 tsp. dried thyme
Coarse salt
1 1/2 cups frozen peas and carrots

1) Preheat the oven to 450 with a rack in the lower third. Put the potatoes in a large pot of water. Bring the water to a boil. Boil for 2 minutes, then drain potatoes and set aside.
2) Meanwhile, in a large baking dish that is also stovetop safe (or just use a medium skillet and then transfer the mixture to a large baking dish later) heat 1/4 cup of olive oil. Saute the onion until softened, about 5 minutes, then add the garlic, rosemary, and 1 tsp. of dried thyme and saute another 2 minutes. Add the drained potatoes and stir well. Put in the oven, roast for 15 minutes, toss well, and roast another 10-15 minutes, until crisp and golden brown. Sprinkle with a little coarse salt right before serving.
3) While the potatoes are roasting, mix the flour, a little salt and pepper, and 1 tsp of dried thyme in a shallow dish. Dredge the pork cutlets on both sides in the flour mixture, then saute over medium to medium high heat in batches in olive oil in a large skillet. They should cook about 4 minutes per side, until the crust is golden brown and the inside is cooked through.
4) As the pork is sauteing, put peas and carrots in a bowl and cover with water. Microwave for 3 minutes until hot and tender (or steam or boil them, if you prefer).