Breaded Pork Chops with Mushroom-Arugula Salad

Preheat oven to 475 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil. Season with salt and pepper and roast 35 minutes.

Meanwhile, in a food processor, pulse bread until coarse crumbs form. Toss crumbs with 1 tablespoon oil and parsley; season with salt and pepper. Spread mustard on one side of each pork chop. Press into crumbs; transfer to a rimmed baking sheet, crumb side up. Bake until pork is cooked through, 15 to 20 minutes. Toss together mushrooms, arugula, 2 teaspoons oil, lemon juice, and salt and pepper to taste. Serve alongside pork with lemon wedges.