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.
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. Makes 4 servings.