Pat the pork chops dry with paper towels.

Season both sides generously with salt.

Heat the lard in a large skillet over medium-high heat.

Add the pork chops and sear for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C).

Remove the pork chops from the skillet and set aside.

In the same skillet, reduce the heat to medium.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

Let the sauce simmer for 2-3 minutes until slightly reduced.

Stir in the butter until melted and the sauce is smooth.

Return the pork chops to the skillet.

Let them heat through for a minute.

Transfer to a serving plate, and serve immediately.