Pat chops dry with paper towels; sprinkle all over with ¾ teaspoon salt and ½ teaspoon pepper.
In a large ovenproof skillet, melt butter over medium-high heat. Add chops; cook until browned, about 3 minutes per side. Remove chops from skillet, reserving drippings in pan.
Stir Brussels sprouts, onion, orange zest and sections, sage, and remaining ¼ teaspoon each salt and pepper into drippings until combined; cook, stirring occasionally, for 5 minutes.
Bake for 15 minutes. Stir vegetable mixture; return chops to skillet. Brush marmalade onto chops. Bake until vegetables are tender and an instant-read thermometer inserted in pork registers 145°, about 5 minutes more. Garnish with sage and zest, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/orange-sage-pork-chops-brussels-sprouts/