To marinade pork, combine lime juice, cilantro, honey and garlic in plastic food storage bag. Add pork and marinade for a couple of hours in refrigerator.

When ready to cook, prepare charcoal or gas grill (medium heat). Grill pork chops along with onion slices and green pepper pieces (use foil pan for onion and green pepper; add a little olive oil. Onions should be transparent). Flip chops over, stir veggies and grill until chops are cooked through.

Remove chops, let cool slightly, then cut up into small bite-size pieces.

In a bowl, mix 3 Tbls. lime juice, cilantro, green onions, salt and pepper. Add grilled pork, onions and peppers.

If you have a Quesadilla maker, spray with nonstick cooking spray and heat. When ready, place 1 tortilla on bottom, and spoon about 2/3 c. pork mixture on top, sprinkle with some pepper-jack cheese. Place another tortilla on top and close lid. Cook about 4-5 minutes until done. Remove and slice into wedges. Repeat.

Serve dipped in sour cream.

NOTE: You can also use a fry pan to cook quesadillas. Spray pan with nonstick cooking spray. Fill one-half, fold tortilla over and cook a couple of minutes. Flip and cook another minute or so. Remove and slice into wedges.