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
Begin the components of this meal by beginning with the following:
Bring chicken broth to a boil over high heat in a large deep pan.
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.