Bring a large pot of water to boil. Boil the Brussels sprouts 2 minutes, then drain well, cool in cold water and drain well again. Place Brussels sprouts in a bowl and set aside. (The Brussels sprouts can be readied to this point many hours in advance. Cover and refrigerate until ready to saute.)

Place the apple in a bowl with lemon juice and toss to combine.

Place the bacon in a large skillet set over medium, to medium-high heat and cook until crispy. Drain all but 1 Tbsp. of the bacon fat from the pan. Now add the butter to the pan and heat until melted. Add the onion, thyme and apple and cook and stir them 3 to 4 minutes. Add the Brussels sprouts and sauté 2 minutes more. Add the chicken stock, bring to simmer and cook 1 to 2 minutes more, or until the Brussels sprouts are hot. Season with salt and pepper and serve.

Note: Slices of double smoked bacon are available in our Meat Department showcase.