Sauteed Brussel Sprouts with Pancetta

Yes, the title says brussels sprouts.  I am not usually a fan but I tried this at one of the booths at our farmer's market and really liked it.  It's true that everything is better with bacon!

1lb. brussels sprouts
4oz. diced pancetta
2 tbsp. unsalted butter
1 small onion or 2 small shallots, diced
2 cloves garlic, minced
1/4 C. chicken stock
1 tbsp. white wine vinegar
2 tsp. whole grain mustard
1 tsp. sea salt
1 tsp. freshly cracked black pepper

Rinse brussel sprouts.  Pull off any limp outer leaves.  Trim tough ends off brussels sprouts, cut them in half lengthwise.  Thinly slice brussels sprouts into 1/8" threads.

Heat a large skillet over medium low flame.  Add pancetta and saute until crispy--8-10 minutes.  Add butter  to saute pan and stir until melted.  Add onion and garlic to pan.  Saute until aromatic, about 2 minutes.  Add brussels sprouts and stir to coat in fat.  Saute till partially softened--3 to 5 minutes.

Add chicken stock and vinegar; deglaze pan; scraping the bits off the bottom. 

Stir in mustard to coat brussels sprouts.  Saute until bright green and al dente; 2 to 3 more minutes.  Do not overcook, they will be bitter and limp.

Season brussels sprouts with salt and pepper.  Remove from heat.  Taste and adjust seasoning if needed.  Serve immediately.