2) Once the cola is boiling, continue to cook vigorously, over a medium-high heat, until it's reduced to about 80ml and becomes slightly syrupy, about 15 to 20 minutes.
3) 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.
4) Once the chicken stock comes to a boil, slowly whisk in the polenta and stir vigorously to avoid lumps. Continue to cook the polenta over a medium-low heat, stirring frequently, until it is soft and thick, about 10 to 15 minutes.
5) Cover the pan and allow the polenta to sit for 5 minutes. Stir in half the cream, the pimentos and cheese, and stir to combine. Just before serving, check the consistency of the polenta and stir in the additional cream, if necessary, to thin out.
6) For the frizzles, bring 5cm groundnut oil to 180C in a large Dutch oven. Meanwhile, 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.
7) Carefully drop the dry potato shreds in the oil once it reaches 180C. Fry for about 1 minute, until crispy and lightly browned. Remove from the oil, drain on kitchen towels, and season lightly with salt.
8) For 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 60ml to 120ml of the dressing over the watercress and toss gently to coat.
9) Note the chops should be fully cooked, so the recipe adds glaze and heats them through. Preheat a large grill pan to medium-high heat. Brush each chop with about a tbsp of oil, and season scantily with salt and pepper. Be cautious about oversalting the chops, since they are generally salty.
10) Place the chops on the grill pan and allow to sear for about 1 to 3 minutes, then rotate the chops and cook for another 2 to 3 minutes to get nice hash marks on the surface.
11) Turn the chops over and cook on the other side for 3 to 4 minutes total. Reduce the heat. A few minutes before serving, spoon about a tsp of glaze over each chop. Turn over and repeat, being careful not to burn the glaze.
12) To serve, place a mound of polenta on each plate. Lean a chop next to the polenta. Sprinkle about a tbsp of sweet potato frizzles on top of the polenta/chop.
13) On the side of the chop mound a serving of dressed watercress. Drizzle a tbsp or so of the glaze over the chop and allow it to run into the polenta.
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.