Bring 1.5 cups (3 cups for 4 servings) of salted water to a boil with the grain blend. Once boiling, reduce heat and simmer for 10-12 minutes, or until the water has been absorbed. Fluff with a fork and set aside.
Heat a large skillet over medium-high with 1 tbsp. of oil (2 tbsp. for 4 servings). While the skillet is heating, wash and quarter the mushrooms. Once the oil is hot, add the mushrooms and season with salt and pepper to taste. Cook for 4-5 minutes until they have released their moisture and reduced in size by about half.
While the mushrooms are cooking, wash, zest and halve the lemon. Wash and dice cucumbers. Once the mushrooms are done, reduce heat on the skillet to medium, and add the garlic. Cook for another minute or so, until fragrant. Squeeze lemon juice into the skillet to deglaze the pan, then remove mushrooms and set aside in a large bowl. Return skillet over medium heat.
To prepare the pork chops, empty flour into a shallow bowl. Whisk egg in a second shallow bowl, and finally add breadcrumbs to a third shallow bowl. Season both sides of the pork chops with salt and pepper, and dredge in flour. Next, coat the pork chops in the egg, and finally the breadcrumbs. Add another drizzle of oil to the skillet and add the pork chops. Cook for 5-7 minutes, until golden on both sides and cooked to an internal temperature of 165°F.
To prepare the salad dressing, whisk together the sherry vinegar, 2 tbsp. of olive oil (4 tbsp. for 4 servings), and salt and pepper to taste. If desired, toast the walnuts for 3-4 minutes in the skillet once the pork chops are done.
To finish the meal, toss arugula, lemon zest, grain blend, walnuts, red onion, cucumber, mushrooms and dressing together in the large bowl. Divide between serving dishes and top with crispy pork chops. Enjoy!