Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together mustard, wine, green onion, curry powder, oil, crushed red pepper, and garlic.
Pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain chops, reserving marinade.
In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on the grill rack over drip pan. Cover and grill for 22 to 24 minutes or until juices run clear (160 degree F), turning and brushing once with reserved marinade. Discard any remaining marinade. Makes 4 servings.