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Begin the components of this meal by beginning with the following:
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Bring cola to a boil over high heat in a large wide, shallow saucepan.
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Bring chicken broth to a boil over high heat in a large deep pan.
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Bring 2-inches peanut oil to 350 degrees F in a large Dutch oven.
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Preparing the glaze: Once cola is boiling, continue to cook vigorously, over medium-high heat, until it's reduced to about 1/3 cup and becomes slightly syrupy, about 15 to 20 minutes.
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While the cola is reducing, place the peach pieces into a blender and puree.
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Once the cola has reduced, stir in the horseradish, peach puree, and pepper.
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Set aside.
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The glaze will have the consistency of a thin syrup.
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Preparing the grits: Once the chicken broth comes to a boil, slowly whisk in the grits and stir vigorously to avoid lumps.
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Continue to cook the grits over medium-low heat, stirring frequently, until they are soft and thick, about 10 to 15 minutes.
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Cover the pot and allow the grits to sit for 5 minutes.
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Stir in 1/4 cup cream, pimientos, and cheese, and stir to combine.
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Just before serving, check the consistency of the grits.
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Stir in the additional 1/4 cream, if necessary, to thin them out.
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Prepare the sweet potato frizzles: Peel and grate the sweet potato using the large holes in a box grater.
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Using a tea towel, squeeze as much liquid as possible from the potato.
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Carefully drop the dry potato shreds in the oil once it reaches 350 degrees F. Fry for about 1 minute, until crispy and lightly browned.
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Remove from oil, drain on paper towels, and season lightly with salt.
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Prepare the watercress salad: Grate the onion using a box grater.
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In a jar or shaker, mix the onion, sugar, vinegar, oil, and salt.
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Shake vigorously until blended.
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Just before plating the salad, drizzle about 1/4 to 1/2 cup of the dressing over the watercress and toss gently to coat.
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Preparing the chops: (Note the chops are fully cooked, so the preparation is to give them color, glaze them, and heat them through.)
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Preheat a large grill pan to medium-high heat.
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Brush each chop with about a tablespoon of oil, and season scantily with salt and pepper.
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Be cautious about oversalting the chops, since they are generally salty.
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Place the chops on the grill pan.
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Allow to sear for about 1 to 3 minutes, and then rotate the chop to get nice hash marks on the chop for another 2 to 3 minutes.
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Turn chops over.
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Cook on the other side for 3 to 4 minutes total.
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Reduce heat.
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A few minutes before serving, spoon about a teaspoon of glaze over each chop.
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Turn over and repeat, being careful not to burn the glaze.
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To serve: Place a mound of the grits on each plate.
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Lean a chop next to the grits.
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Sprinkle about a tablespoon of sweet potato atop the grits/chop.
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On the side of the chop, mound a serving of the dressed watercress.
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Drizzle a tablespoon or so of the glaze over the chop and allow it to run into the grits.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
