In a large frying pan, brown the pork. Using a slotted spoon, transfer to a large bowl. Drain off the fat in the pan. Repeat to brown the ground beef and veal separately. Transfer to the bowl and let cool. 

Wipe out the pan with paper towels. Warm a thin layer of olive oil in the pan, add the garlic and parsley and cook, stirring constantly, for 1 to 2 minutes. Let cool. 

Add the garlic mixture to the bowl with the meat mixture. Add the panko, Swiss chard, cheese, eggs, oregano, sage, basil and rosemary. Season with salt and pepper. Refrigerate for about 1 hour.

Form the meat mixture into patties and dust with flour. In a large fry pan, warm olive oil. Working in batches, fry the patties until the meat is cooked through. 

In a food processor, combine the basil and lemon juice and process until pureed. Set aside.

Cook the orzo according to the package instructions. Drain and transfer to a large bowl. Let cool, then toss with a little olive oil. Squeeze the garlic cloves from the skins and add the garlic to the orzo. Add the chickpeas, pine nuts, sun-dried tomatoes, olives and arugula and toss gently to combine. Season with salt and pepper.

To serve, spoon the orzo onto plates and top with the porpetta.