Trim fat from chops. Lightly coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Cook the chops in the skillet about 4 minutes or until browned, turning once. Remove chops from skillet. Add the sweet peppers, zucchini, leek, and garlic to the skillet and cook for 3 minutes. Return the chops to skillet.
In a small bowl stir together wine, bouillon granules, basil, oregano, and black pepper. Add to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until chops are slightly pink in the center and juices run clear. Makes 4 servings.