An easy slow cooker dinner idea. The combination of apples and pork has always been a winner, and this delicious stew would be great for a casual family dinner or fall entertaining.
2-1/2 lb. lean stewing pork, such as shoulder, cut in 1" cubes
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1/4 cup (approx.) vegetable oil
8 thin slices prosciutto, chopped (about 3 oz.)
3 onions, finely chopped
5 cloves garlic, minced
1 cup apple cider
1 tsp dried rosemary, crumbled
1/2 tsp dried sage
5 large Ontario cooking apples (such as Northern Spy), peeled and thickly sliced
3 cups diced peeled rutabaga
1 large greenhouse tomato
1/2 cup chopped fresh parsley
Step 1: In large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside.
Step 2: In large skillet, heat 1 tbsp of the oil over medium heat; cook prosciutto, onions and garlic for 5 minutes. Remove with slotted spoon and transfer to slow cooker, large Dutch oven or flameproof casserole dish.
Step 3: In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with slotted spoon to slow cooker or Dutch oven.
Step 4: 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.
Step 5: Transfer to slow cooker, cover and cook, without stirring, on low for 8-10 hours or on high for 4-5 hours.
Step 6: In small, heavy skillet, heat 2 tsp oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sautéed apples and parsley.