Oven temperature: 180/350
Cook the farro according to the package directions. Cool.
Meanwhile, in a frying pan over medium/high heat, sauté the mushrooms in the oil for about 2 minutes on each side. Add the garlic and stir. Add the lemon juice and turn off heat.
In a bowl, mix all the farro salad ingredients.
In a large ovenproof saucepan, cook the veal chops in the butter and oil for 8 minutes on each side, occasionally drizzling with butter.
Serve the veal chops with pepper on a bed of farro and mushroom salad.