Sausage Pinwheels

These are a Christmas tradition at our house.....

2 cans crescent rolls
2 lbs. bulk pork sausage (regular, hot, maple, sage, Italian or a combination)
2 cups finely shredded cheese

Lay out a sheet of waxed paper. Place crescent rolls end to end on paper pressing to close perforations. Press sausage into thin flat sections and lay evenly over the dough, sprinkle with cheese. Using the waxed paper, begin rolling from the long side (jelly roll fashion). Pinch to seal. Roll in waxed paper and refrigerate overnight. Next morning, slice with a serated knife, place on a baking sheet and bake at 350 degrees for about 20-30 minutes.

Pork Fajitas

Smithfield boneless pork roast in adobo sauce
1/2 cup water

Place roast in crock pot and cook on low for 6-8 hours. Remove and shred with a fork. Serve with warm flour tortillas and all the toppings your family loves (cheese, salsa, sour cream, lettuce, jalapenos).

Honey Pecan Pork Chops

1-1/4 lb. boneless center cut pork chops
1/2 cup flour
salt & pepper
2 tbsp. butter or combination of olive oil and butter
1/4 cup chopped pecans
1/4 cup honey

Flatten pork chops to 1/4 inch thickness. Dredge in flour, salt & pepper and cook until golden brown in melted butter. Remove from pan. Add honey and pecans and stir until bubbly. Scrape bits from bottom of pan. Serve sauce over pork chops.