Ingredients

• 4 corn, husked and halved
• 1 tablespoon butter
• ¾ teaspoon salt, divided
• ¾ teaspoon ground pepper, divided
• 1 medium eggplant (1 pound), sliced into 1/2-inch-thick rounds
• 1 medium red onion, sliced into 1/2-inch-thick rings
• 1 medium red bell pepper, cut into wedges
• 3 tablespoons extra-virgin olive oil, divided
• 3 tablespoons dried oregano, divided
• 2 teaspoons chile powder, preferably ancho, divided
• 1 pound boneless thin-cut pork chops, trimmed
• chopped fresh parsley for garnish