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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	517.69 Kcal (2167 kJ)
Calories from fat	306.23 Kcal
		% Daily Value*
Total Fat	34.03g	52%
Cholesterol	96.84mg	32%
Sodium	1120.62mg	47%
Potassium	375.91mg	8%
Total Carbs	27.68g	9%
Sugars	13.89g	56%
Dietary Fiber	2.13g	9%
Protein	27.42g	55%
Vitamin C	29.4mg	49%
Vitamin A	0.2mg	7%
Iron	0.9mg	5%
Calcium	220mg	22%

Amount Per 100 g
Calories	122.87 Kcal (514 kJ)
Calories from fat	72.68 Kcal
		% Daily Value*
Total Fat	8.08g	52%
Cholesterol	22.99mg	32%
Sodium	265.97mg	47%
Potassium	89.22mg	8%
Total Carbs	6.57g	9%
Sugars	3.3g	56%
Dietary Fiber	0.51g	9%
Protein	6.51g	55%
Vitamin C	7mg	49%
Vitamin A	0.1mg	7%
Iron	0.2mg	5%
Calcium	52.2mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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