SAUTÉ onions & mushrooms in butter in large frypan until softened; set aside. Add apple rings to pan & sauté until soft; set aside.

SLICE pork crosswise into 1 1/2 in (4 cm) medallions; flatten slightly. Sauté medallions in same frypan until cooked through. Set aside; keep warm.

ADD cream cheese & cider to pan; heat until smooth. Stir in brandy & basil.

ARRANGE apples, mushrooms, onions & pork on plate. Pour sauce over all. Serve immediately.