Jezebel's Glazed Pork Chops on Pimiento Cheese Grits with Sweet Potato Frizzles

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For the jezebel glaze:

1 (12-ounce) can cola, flat (recommended: Coke)

1/2 cup fresh or frozen/thawed peeled peach slices

2 to 4 teaspoons prepared horseradish (adjust as necessary to produce a more or less spicy glaze)

Pinch freshly ground black pepper

For the pimiento cheese grits:

4 cups low-sodium chicken broth

1 1/4 cups yellow quick cooking grits (recommended: Bob's Red Mill Corn Grits/Polenta)

1/2 cup heavy cream

6 tablespoons drained and chopped pimientos

1 cup grated sharp Cheddar

For the sweet potato frizzles:

1 sweet potato

Peanut oil, for frying

Kosher salt

For the watercress salad:

1/2 small Vidalia onion (or other sweet onion), peeled

1/3 cup sugar

1/3 cup plus 2 tablespoons apple cider vinegar

1/3 cup olive oil

Pinch kosher salt

3 cups fresh watercress, washed and dried

For the smoked pork chops:

6 (approximately 8-ounce) bone-in, fully cooked smoked pork chops (recommended: Smithfield)

Olive oil, for brushing on chops

Kosher salt and freshly ground black pepper