Season each side of pork chops with salt and pepper.
Put the flour in a plastic bag or ziplock bag.
Place one pork chop at a time in the bag. Seal and shake until all sides of pork chop are completely coated.
Heat the lard in a pan large enough to hold 4 pork chops over medium-high heat. When the oil is hot, fry the chops for 5 minutes on each side.
Remove chops from skillet and place over a paper-towel layered plate.
Cut pork chops into bite-size pieces. Place a small amount of meat over a corn tortilla, sprinkle with a few drops of lime juice, and about a teaspoon of Molli Morelia Taqueria hot sauce. Provecho!