Ingredients

4 boneless pork loin chops, cut 3/4 inch thick (about 1 1/2 lb.)

Salt and pepper

1 Tbsp. olive oil

2 large sweet potatoes, peeled and thinly sliced (about 1 1/4 lb.)

1 21-oz. can apple or peach pie filling

2 tsp. curry powder

one 8-oz. pkg. frozen sugar snap peas

Preparation

  1. Season pork with salt and pepper. In a 12-inch skillet, brown pork on both sides in hot oil. Add sweet potatoes. Cover and cook over medium heat for 15 minutes.

  2. Meanwhile, combine pie filling and curry powder; spoon over sweet potatoes. Cover and cook 15 minutes more or until potatoes are nearly tender. Add sugar snap peas. Cover and cook 6 to 8 minutes more or until peas are crisp-tender.