Grilled Maple-Brined Pork Chops

Sometimes you get tired of the same old bbq and pork chops.  I decided to try my hand at a brine that would make the usually plain tasting pork juicy and flavorful without having to add a mountain of bbq sauce to it.

2-4 Bone-in double cut pork chops

4 c. Water

1/3 c. White sugar

1/4 c. Salt

1 1/2 Tbsp. Dijon mustard

1/2 c. + 2 Tbsp. Maple Syrup

3 Cloves of garlic, finely chopped

1 tsp. Red pepper flakes

1/4 tsp Ground cloves

2 Tbsp Dried rosemary

1 Tbsp. Dried thyme

Set chops aside and in a medium pot combine remaining ingredients.  Stir and place on med high heat until it somes to a boil.  Turn heat down to medium and let it simmer for 3 minutes.  Remove from heat and allow to cool.
For quick cooling, fill sink with an inch or two of cold water and set the pot in. 

Use a casserole dish large enough to hold the amount of chops you plan to brine.  If the brine pot is large enough to hold all the chops you can use that as well.

Cover with plastic wrap and put a plate on top to keep the chops submerged.  Chill in the fridge for 4-6 hours.

Remove from brine and grill.  You will be left with flavorful, juicy pork chops.

The Most Amazing Dark Chocolate Cake

This recipe, hands down, is the best chocolate cake recipe I have ever tried.  Everyone I have made it for goes crazy for it.  It is super easy and will have everyone thinking you were hidden away for hours preparing it.
I tried many cake recipes and a blog called Sweetapolita, which has many more amazing recipes, was where I found this treasure of a chocolate cake recipe. 

One Bowl Dark Chocolate Cake

1 1/2 cups (180 g/6 oz) all-purpose flour
1 1/3 cups (275 g/10 oz) sugar
1/2 cup (60 g/2 oz) dark cocoa powder (I use Cacao Barry Cocoa Powder – Extra Dark)
1 1/4 teaspoons (6 g) baking soda
1 1/4 teaspoons (5 g) baking powder
1 teaspoon (5 g) salt
75 mL (2.5 liquid oz) vegetable oil
140 mL (5 liquid oz) buttermilk
130 mL (4.5 liquid oz) espresso or strong, hot brewed coffee
2 eggs, room temperature, lightly beaten
1 tablespoon (15 mL) vanilla (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)

Method

1. Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper rounds, and cocoa powder. Tap out excess.

2. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use digital kitchen scale and weigh pans for even layers. Batter will be liquidy.

3. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes. Try not to over bake.

4. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.