Cook 2 slices center-cut bacon in a nonstick skillet over medium heat 5 minutes. Transfer to a plate; discard drippings. Add 4 teaspoons canola oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 2 minutes, without stirring. Stir in ¼ teaspoon kosher salt and ¼ teaspoon black pepper; cook 2 minutes Add 2 tablespoons unsalted chicken stock and 2 tablespoons apple cider; cover partially and cook 3 minutes. Crumble bacon over top. Stir in 2 tablespoons apple cider and 1 tablespoon light cream; simmer 1 minute.