4 to 6 servings
Remove core and seeds from apples; may leave peel intact, if desired. With a sharp serrated knife, cut apples crosswise into ¼ -inch thick slices. In a large heavy skillet, sauté apple slices in butter over moderate heat, about 1½ to 2 minutes per side. Do not overcook; apples should remain firm and not become overly soft and mushy. With a slotted spatula, carefully remove apple slices and transfer to a platter while preparing sauce. Stir apple cider, brandy or orange juice, and balsamic vinegar into skillet drippings; add salt, brown sugar, and nutmeg, blending well. Cook over moderate heat for 3 to 4 minutes, stirring occasionally, until mixture is slightly thickened. Return apple slices to skillet, coating each slice with sauce. Reduce heat and continue cooking for 3 to 4 minutes or until apples are heated through. Serve about two to three apple slices lightly coated with sauce to accompany each pork serving.
Note: If using orange juice, may add 1 to 2 tablespoon(s) freshly grated orange peel to sauce mixture.