Damn Good Soup

Dinner last night consisted of pork loin chops sauteed in a tablespoon of butter and olive oil for about 4 minutes on each side. It had been brined in a quart of water, 1/4 cup kosher salt, and a 1/4 cup dark brown sugar. I should have thrown in some whole black peppercorns for good measure. The best part of dinner was some yellow bell pepper soup from a Thomas Keller recipe. I served the pork with white rice and should have made a cranberry reduction sauce. Maybe next time.