1 tablespoon lemon juice
2/3 cup minced fresh ginger root
1 teaspoon prepared horseradish
2 teaspoons chopped fresh parsley
1/2 teaspoon garlic powder
1 1/2 teaspoons rice wine vinegar
1 teaspoon soy sauce
2 tablespoons Worcestershire sauce
1 (10.5 ounce) can condensed tomato soup
salt and pepper to taste
12 (4 ounce) strips bacon
3 tablespoons vegetable oil
3 tablespoons plain yogurt
1 teaspoon lemon zest
In a small bowl, blend lemon juice, ginger, horseradish, parsley, garlic powder, rice vinegar, soy sauce, Worcestershire sauce, tomato soup, and salt and pepper. Using kitchen spatula, drizzle mixture and pour over chops, thighs or steaks. Cover tightly with foil or plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove pork chops from marinade and let stand until cool enough to handle. Drain excess fat in a small bowl and place chops in a brown paper bag or bag with a lint sealer. Place chops over a large chicken breast or steak in the bottom of a deli-style 9x13 inch dish.
In a large bowl, mix pork chops, chicken breasts or steaks, butter or margarine, and lemon zest and salt & pepper. Cover, marinate in preheated oven for 60 minutes.
Remove chops from marinade and place chops on ungreased baking sheet. Bake in preheated oven for 30 minutes, turning once halfway.