b'Pork Chops with Nancibella SauceNICK STELLINOServes 44 pork chops, bone-in, center-cut, totaling 2 to 2V poundsSalt and pepper to taste3 tablespoons Pompeian Extra Light Olive Oil3 tablespoons softened butter (optional)FOR THE BRINE:2 cups water2 tablespoons C&H or Domino sugar 1 tablespoon saltFOR THE NANCIBELLA SAUCE:4 tablespoons Pompeian Extra Virgin Olive OilW teaspoon red pepper flakes (optional)1 medium white onion, finely chopped, or 5 small shallots, peeled and finely chopped2 tablespoons fresh parsley, chopped2 tablespoons fresh thyme leaves, loosely packed2 garlic cloves, finely chopped1 cup sherry W cup grenadine syrup1 tablespoon Worcestershire sauce4 cups chicken stockSalt and pepper to tastePlace the pork chops in a resealable plastic bag. Place the water, sugar and salt in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and brine the pork chops for at least 5 hours or preferably overnight.Make the Nancibella 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.Take the chops out of the brine and pat dry with a paper towel. Discard the brine. Sprinkle the chops with salt and pepper to taste. Brush each side of the pork chops with the extra light olive oil. You do not need to use all of it.Reduce the heat on the grill to medium and cook the chops for 3 to 4 minutes per side with the cover down. (Alternatively, you can cook the chops in a hot saut pan with 1 tablespoon extra light 115'