Preheat lightly greased barbecue to medium-high. Coat both sides of chops with marinade.
Grill pork chops until firm and no longer pink in centre, 3 to 5 min. per side or until internal temperature reaches 160°F (71°C) on an instant read thermometer. Remove chops from grill, tent with foil and let rest 5 min.
Meanwhile, finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out ⅓ cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments or slices.
Combine orange juice with olive oil, red wine vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange segment or slices until coated.
Serve pork chops with quinoa salad.