#039 Drew Chicone: Slowing Down, Tying Flies and Passing Knowledge Along

In this episode, we sit down with Drew Chicone of Salty Fly Tying and discuss how he started his business and career in the outdoor industry. We also discuss family, food, and the importance of slowing down and passing knowledge of what you love along. Drew is a father, author, photographer, fly-tier, instructor, and a well-respected voice in the fishing community.

Drew’s Parmesan Panko Pork Chops with Bourbon Glazed Apples

Ingredients: Parmesan Panko Pork Chops

  • 3 eggs
  • 1 cup Panko breadcrumb
  • 1 cup Italian breadcrumb
  • 1 cup grated parmigiana cheese
  • 1 tsp smoked paprika
  • 1 tbsp Italian seasonings
  • Pinch of cayenne pepper
  • Salt & pepper to taste

Ingredients: Bourbon Glazed Apples

  • 4 cups of 1″ sliced, cored & peeled apples. Granny Smith, Honeycrisp or Golden Delicious work best.
  • 1/2 cup sugar
  • 1 tbsp ground cinnamon
  • 1 pinch of ground nutmeg
  • 2 tbsp unsalted butter
  • 1/4 cup bourbon or blended whiskey. Crown Royal, Makers Mark, etc.

Parmesan Panko Pork Chops Directions

Peel and core the apples. Slice into 1 inch thick wedges. Toss all of the apples with the mixture of 1/2 cup of the sugar and cinnamon and place in a large bowl and allow to macerate for about an hour.

Preheat oven to 400 degrees.

Cover a cookie try with aluminum foil and spray with cooking spray.

Rinse and dry pork chops thoroughly with paper towels.

Salt and pepper pork chops, 2/3 salt 1/3 pepper.

Mix Panko and Italian breadcrumbs in a shallow bowl.

In a mixing bowl, whip eggs with smoked paprika, cayenne pepper, and Italian seasonings.

Put parmigiana cheese in a shallow bowl and dredge the dry pork chops in cheese. Shake off excess cheese.

Dip cheese covered pork chops in the egg wash and coat thoroughly. Let egg drain off for 5-10 seconds.

Dredge pork chops in bread crumb mixture and shake off excess breadcrumbs. 

Place breaded pork chops on the aluminum foil lined cooking tray and cook for 35-40 minutes or until the internal temperature is 160 degrees. Flip the pork chops at 15-20 minutes depending on it’s thickness. 

Once the pork chops reach the desired doneness, set aside to rest for 5-10 minutes.

Bourbon Glazed Apples Directions

While the pork chops are in the oven, heat up a large pan on medium to medium high heat and add the butter

Once the butter has melted and coated the pan, add the apple mixture. Use a rubber spatula to scoop all of the apple juice and remaining cinnamon sugar mixture out of the bowl.

Cover the pan and let the apple cook for 5-10 minutes. 

Once the apples have begun to soften, and give up some of their juices, uncover and deglaze the pan with the bourbon. Let the liquid reduce. Stir every few minutes to ensure that they do not burn.

Once the mixture has begun to thicken to a syrupy consistency take off the heat and set aside for serving. 


Serve the pork chop with a heaping scoop of the bourbon glazed apples atop. A baked sweet potato and asparagus compliment the sweet and savory combination nicely.

Bon Appétit~Drew

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