Add curry sauce and small fixes. (#613)

* Add files via upload

* Add servings to be more consistent with example.md and other recipes.

* Grammar fix.

* Added prep and cook time. Small fixes.

* Small fixes. Added °C.

* Fixes

Moved 'Originally published at'.
Added Prep time etc to be more consistent with example.md and other recipes.

* Fixes

Moved unnecessary text from Directions to the description.

* Added Cook time and Servings to be consistent with example.md and other recipes.

* Fixed spelling.

* Removed soup brand. Removed superfluous 12th step.

* Rename cole-slaw.md to coleslaw.md

* Removed superfluous step 8.

* Added pork tag.

* Moved 'Originally published at' to Contribution.

* Fixes/changes.

Added - 🍽️ Servings to be more consistent with example.md and other recipes.
Changed from 2 cups to 1 because it makes more sense but it doesn't really matter.
Changed 'tablespoon' to tbsp.

* Fixes

Removed 'sauce' tag.
Changed thicc to thick.

* Fixes.

Added prep time emoji things to be more consistent with example.md and other recipes.
Added spaces after headings to be more consistent with example.md and other recipes.

* Fixes

Removed superfluous step 4.
Added sauce tag.

* Fixed directions.

* Fixes

* Fixes

Removed (currently) unused servings.
Added litre conversion.

* Fixes

Added cooking oil, salt, and garlic to ingredients.
Removed quantities from directions.

src/french-mustard-sauce-porkchops.md

@@ -1,7 +1,8 @@
 # French mustard sauce porkchops (Côtes de porc charcutières)
 
 French bistrot style porkchops with a mustard, white wine and gherkins sauce. Very quick to cook.
-Serves 4
+
+- 🍽️ Servings: 4
 
 ## Ingredients
 
@@ -18,7 +19,7 @@ Serves 4
 
 1. Cut the shallots into small dices.
 2. Cut the gherkins into long strips.
-3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat..
+3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat.
 4. Once the porkchops are cooked, set them aside in a warm environment.
 5. Sweat the shallots in the same pan.
 6. Deglaze with white wine, let it reduce until there's about two teaspoons left.