Season pork fillets with salt and pepper.
In a large skillet, heat half of olive oil over medium heat and then fry the pork fillets for 1 minute on each side. Transfer them to a large pot.
In the same skillet, add rest of olive oil and sauté mushrooms until they are tender, that will take about 5 minutes. Season it with salt and pepper. Add dry white wine and boil them for one minute. Transfer mushrooms with wine to the pot with pork fillets.
Add dried thyme, garlic powder, mustard and water, cover with a lid, and cook them over low-medium heat for about 30-40 minutes or until fillets are tender.
When pork fillets are tender add heavy cream and cook for one minute.
Serve pork fillets with noodles, rice, or potatoes along with a tossed salad or steamed vegetables.
