Pork And Apple Stew

In a large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside.

In a large skillet, heat 1 tbsp. of the oil over medium heat; cook prosciutto, finely chopped onions and garlic 5 minutes. Remove with slotted spoon to slow cooker.

In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with a slotted spoon to slow-cooker.

Add cider to skillet and bring to boil, scraping up any brown bits from bottom of pan; pour over pork . Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga. Cover tightly and bring to boil.

Transfer all to slow cooker; cover and cook, without stirring, on Low for 8 to 10 hours, or on High for 4 to 5 hours.

Near end of cooking time, heat 2 tsp. of oil over medium-high heat in small heavy skillet; saute remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sauteed apples and parsley and heat through.