Season the pork with salt and pepper. Heat 2 tbsp of oil in a large frying pan over a high heat, add the pork and brown quickly all over. Remove them set aside.

Add the chilli to the pan and cook, stirring, for 1 minute.

In another pot, melt unsalted butter on medium heat. Add mushrooms saute until brown. Add garlic for about 30 secs.

Add beef broth, water, heavy cream, Dijon mustard, dried thyme, and black pepper. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the sauce is reduced and thickened slightly, 4 to 6 minutes.

Return the pork to the pan, cook for another 2-3 minutes until the meat is hot and cooked through. Stir in half the chives and season to taste.

Sprinkle each with a few of the chopped chives and serve with mashed potatoes.