Pour cider into a large nonstick skillet; bring to a boil. Add apples. Reduce heat, and simmer 5 minutes or until apples are barely tender. Remove apples from pan with a slotted spoon, and place apples in a medium bowl. Cook cider until reduced to 1/2 cup (about 3 minutes). Pour reduced cider over apples; set aside.
Sprinkle pork evenly with salt and pepper. Wipe pan clean with a damp paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until browned. Remove from heat. Add the apple mixture, half-and-half, and rosemary. Garnish with fresh parsley, if desired. Serve immediately.