Spray skillet with cooking spray and place over medium heat. Cook pork chops 6 minutes or until heated through. Remove to a plate and cover to keep warm.
Add the butter to the same pan with the garlic, chopped shallot and thyme. Cook for 2 - 4 minutes, until softened.
Stir in the wine and cook for 2 minutes, until slightly reduced.
Whisk in the water and Sir Kensington's Dijon mustard.
Add the pork to the pan, remove from heat and add the heavy cream. Stir to coat the pork and serve!