A stew for Spring may seem counter-intuitive but this one is quick and easy to prepare—to say nothing of how delicious it is. After starting with a quick sauté of diced pancetta and shallots, I was quite surprised at how quickly the pork cooked and how much juice it released as I cooked it. It made this recipe a perfect candidate for a weeknight. It’s also quite adaptable. You can go stop your cooking once you’ve got the pan sauce to the right consistency. Or you can forge ahead and add the tiny bit of cream that enriches the dish even further.