Recipe

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.