Baked Pork Chops with Apple Cranberry Sauce

A wonderful fruit sauce adds the perfect touch to these pork chops—try serving with a side of brown rice and steamed broccoli

For pork chops:
4 boneless pork chops (about 3 oz each)
¼ tsp ground black pepper
1 medium orange, rinsed, for ¼ tsp zest (use a grater to take a thin layer of skin off the orange; save the orange for garnish)
½ Tbsp olive oil

Cranberry Bread Pudding

5 tablespoon butter, softened
8 slices of raisin cinnamon swirl bread
1/2 cup dried cranberries
2 cups heavy cream
2 cups whole milk
1 cup granulated sugar
1 tablespoon grated orange zest
8 large eggs
1 tablespoon vanilla