2 tablespoons olive oil
3 pounds pork chops
4 slices bacon
2 tablespoons Worcestershire sauce
2 onions, chopped
1 quart chicken broth
1 lemon, juiced
1 teaspoon chili powder
salt and pepper to taste
1 (15 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can beef broth
2 tablespoons molasses
1 1/2 tablespoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 tablespoon dried tarragon
Heat olive oil in a pot over medium-high heat. Saute pork chops for 10 minutes, then drain and discard fat. Stir in bacon, Worcestershire sauce, onions, chicken broth, lemon juice, chicken soup, beef broth, molasses, garlic powder, salt, pepper, tomatoes, cream of chicken soup, beef broth, chicken soup, bacon, parsley, oregano, basil, tarragon and tomatoes. Bring to a boil.
Reduce heat to medium-low, and stir in tomatoes, cream of chicken soup, bacon, parsley, oregano, basil and tomatoes. Cook for about 6 minutes. Reduce heat to medium-low. Cover, and simmer for about 30 minutes, stirring occasionally.