Grilled Pork Chops, Sauteed Greens and Eggplant Napoleons

Grilled Pork Chops
4 bone-in pork chops (Grateful Grower's Farm)
1/2 cup Kosher salt
3 TBSP peppercorns
4 cups cold water (or enough to cover pork chops)

Preheat grill to medium high.

In glass bowl or bag in cooler, combine salt, peppercorns and water, stirring to dissolve salt. Add pork chops and brine 30 minutes to 1 hour (keeping cool). Rinse and drain pork chops. Grill pork chops until internal temperature reaches 155 degrees.

Sauteed Greens (this recipe would work well with collard greens or spinach as well)
1 large bunch of Swiss chard, large stems removed (Poplar Ridge Farms)
1 large bunch kale, large stems removed (Poplar Ridge Farms)
1/2 head garlic, minced (Poplar Ridge Farms)
1/2 cup olive oil
3 Heavy pinches of Kosher salt
1/4 cup apple cider vinegar
1/2 pint cherry tomatoes (Lincolnton farmer at Charlotte Regional Farmer's Market)

Heat half of olive oil over medium high heat. Add Swiss chard, kale and garlic. Salt liberally. Saute and toss with tongs until just beginning to wilt (approximately 2 minutes). Add vinegar and tomatoes, tossing to combine. Cover and steam for approximately 5-7 minutes.

Eggplant Napoleons
1 medium eggplant (friend's garden)
4 ounces mozzarella, thickly sliced (made ourselves from whole milk)
1 German Johnson tomato, sliced (our own garden)
10 large basil leaves (our own garden)
Olive oil
Kosher salt

Prepare grill to medium heat.
Slice eggplant lengthwise, salt and let drain for 15 minutes. Grill eggplants over medium heat until softened with grill marks (approximately 10 minutes). Arrange Napoleons on individual plates, alternating grilled eggplant, mozzarella, tomato and basil to form towers. Drizzle with olive oil.