I made this tonight and it was a big hit with my guests. I used 3 thick cut chops and 1 thin cut chop just to see if there was any difference. Definitely go with the thick cut chops! They were much juicier and more tender than the thin cut chop. I poked a few holes in each chop before browning them. I recommend browning them for a bit longer than the recipe says; I also took them out of the pan with the rice mixture and browned them again right before I served them -- I would recommend doing that. I also added some cumin, cayanne pepper, and doubled the jalapenos. Great recipe, easy to make!