1. In a medium-size saucepan, heat 1 tablespoon of the oil over medium heat. Add onion and red pepper. Cook, stirring, for 5 minutes. Add broth, rice and 1/4 teaspoon of the salt. Bring to a boil. Reduce to low. Cover; simmer for 17 to 20 minutes, adding peas for last 5 minutes, until rice is tender.
2. Meanwhile, cut leeks in half lengthwise; pull apart and rinse under cool water to remove sand. Cut crosswise into 1/2-inch pieces. Season pork chops with remaining salt and pepper. Heat remaining oil in a large nonstick skillet over medium heat. Saute chops 2 minutes per side. Remove.
3. In same skillet, saute leeks for 5 minutes, stirring occasionally. Add wine and chops. Cover, simmer 5 minutes until internal temperature of pork registers 155 degrees F on an instant-read thermometer. Serve chops topped with leek mixture and rice pilaf on the side. Makes 4 servings.