Preheat oven to 375° F.
In a shallow dish, mix together flour, garlic powder, onion powder and 1/8 teaspoon each of salt and pepper. Dredge pork cutlets into the flour mixture, set aside.
In a large skillet, heat 1-2 tablespoons oil over medium-high heat. Add chops and brown on both sides, then transfer to a clean baking dish.
Bake pork for 30 minutes or until no longer pink in the center.
Meanwhile, boil potatoes until fork tender; drain.
Leaving skin in tact, mash potatoes together with 1/4 teaspoon each of salt and pepper, butter, and milk. (Add more or less milk depending on desired consistency.) Cover and set aside.
Slice tomatoes and onions; toss in a bowl, along with 2 tablespoons of olive oil and the vinegar. Season with remaining salt and pepper, then cover and refrigerate until ready to serve.
Mix honey and pecans into the pan drippings from searing the pork. Heat through, stirring constantly.
Top pork with honey sauce and serve mashed potatoes, tomato salad, and peach slices on the side.