Heat the corn oil in a small skillet over medium low heat, add onion, garlic and curry powder. Cook for 2  minutes, stirring occasionally or until tender. Remove from heat, stir in vinegar, corn syrup, salt and pepper until well mixed. Place the chops  in shallow baking dish; pour curry mixture over chops. Cover and refrigerate overnight, turning occasionally. Remove chops from marinade; grill 4 inches from heat, brushing with curry mixture and turning as needed, 10 - 15 minutes, or until desired doneness. Serves 4