b'Pork Chops with Zenzero Sauce NICK STELLINOServes 44 pork chops, bone-in, center-cut, totaling 2 to 2V poundsSalt and pepper to taste3 tablespoons Pompeian Extra Light Tasting Olive Oil3 tablespoons softened butter (optional)FOR THE MARINADE:2 cups water2 tablespoons C&H or Domino Sugar1 tablespoon saltFOR THE ZENZERO SAUCE:4 tablespoons Pompeian Extra Virgin Olive OilW teaspoon red pepper flakes (optional)1 medium white onion, finely chopped1 medium carrot, finely chopped1 stalk celery, finely chopped2 tablespoons fresh ginger, chopped2 tablespoons fresh basil, chopped2 tablespoons fresh rosemary leaves, loosely packed2 garlic cloves, finely chopped2 tablespoons ketchupV cup sherry1 tablespoon Worcestershire sauce2 cups apple juice2 cups chicken stockSalt and pepper to tastePlace the pork chops in a resealable plastic bag. Place the water, sugar and salt for the marinade in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and marinate the pork chops for at least 5 hours, or preferably overnight.Make the zenzero sauce (see accompanying recipe) and keep warm.Preheat the barbecue. If using a gas model, set all the burners to high and close the cover until the internal temperature reaches 500 degrees.221'