I found some really nice bone-in chops, browned and braised them, as usual.
Refrigerated the pot overnight and removed the fat, and there is all this
rich brown broth left. I have mentioned that I have used it as the base for
the sauce when I make pork and noodles (adding asian spices), but what do
you all do with this?

I froze it, same as I do the drippings from roasted chicken.