Lamb chops and peppers

4 lamb leg sirloin chops, cut 3/4 inch thick, about 1 1/4 pounds
Nonstick cooking spray
1 medium green sweet pepper, cut into julienne strips
1 medium red or yellow sweet pepper, cut into julienne strips
1 small zucchini, cut into julienne strips
1/2 cup of thinly sliced leek
1 clove garlic, minced
1/2 cup of dry white wine or water
1 teaspoon of instant beef bouillon granules
1 teaspoon of dried basil, crushed
1/2 teaspoon of dried oregano, crushed
1/8 teaspoon of black pepper

1. Trim the fat from the chops. Spray an unheated large nonstick skillet with cooking spray. Preheat over medium high heat. Add the chops and cook about 4 minutes or until browned, turning once. Remove the chops from the skillet, reserving drippings in skillet.
2. Add the sweet peppers, zucchini, leek, and garlic to reserved drippings. Cook and stir for 3 minutes. Return the chops to the skillet.
3. In a small mixing bowl stir together the wine or water, bouillon granules, basil, oregano, and black pepper. Pour over zucchini mixture.
4. Bring to boiling, reduce the heat. Cover and simmer for 8 to 10 minutes or until the chops are slightly pink in the center.