1. Fill a small saucepot with water and bring to a boil. Season generously with kosher salt and add the faro. Cook the faro until al dente, about 15 minutes. Drain and transfer to a medium mixing bowl. Set aside.
2. Heat 2 tablespoons olive oil in large saute pan. Add the garlic and shallots and cook until lightly translucent, about 2 minutes, stirring to assure the garlic doesn't burn. Add the squash, zucchini, eggplant and thyme, stirring to combine. Season with salt and pepper, and cook until lightly golden brown and soft, 8 to 10 minutes. Transfer the vegetables to the bowl with the faro. Cool slightly and then stir in the mint, lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt. Taste and adjust seasoning as necessary.
3. Wipe out the saute pan. Heat 2 tablespoons olive oil until smoking hot. Sprinkle the pork cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pork to the pan, being careful not to overcrowd the pan. Cook the pork in batches if the pan is too small for all the cutlets to fit at once, adding the remaining 1 tablespoon oil if necessary. Cook the pork on each side until lightly golden, 1 to 2 minutes per side.
4. Remove the pork to a serving plate. Serve with the faro salad. Garnish with mint and another squeeze of lemon juice.
Cook's Note: Make sure to sprinkle the pork liberally with salt and pepper. And keep a careful eye on these thin slices while cooking to ensure juiciness. They really do cook in just a minute or two. Ask your butcher to thinly slice it if you don't want to pound it out.