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This Minnesota State Fair pork chop on a stick recipe brings the iconic fairground experience straight to your grill. đ„ The secret lies in the crispy, golden-brown pork chops threaded onto sticks with a celery crown that adds that signature crunchâjust like the ones that disappear in minutes at the fair.
I've perfected this technique after years of competition-style grilling, ensuring every bite delivers that perfect balance of smoky, savory pork and refreshing celery crunch.
The magic happens in the prep: bone-in pork chops are marinated in a simple yet flavorful blend of spices, then skewered with celery stalks for that classic fair presentation. Grilling at high heat creates those signature grill marks while keeping the pork tender inside.
This isn't just a recipeâit's a celebration of fairground flavors that brings back memories of summer evenings spent walking the midway, where the scent of sizzling pork on sticks filled the air.
What makes this recipe special is how it captures the fair's signature elements without requiring deep-frying equipment. The pork chops develop a crispy exterior while maintaining juicy centers, and the celery crown adds that satisfying crunch that makes these skewers irresistible.
Serve with a side of tangy barbecue sauce for dipping, and you've got a dish that's perfect for backyard gatherings or bringing a taste of the fair to your own kitchen.
For those who want to take it to the next level, I'll share my pro tips for achieving that perfect char and maintaining the celery's crispness throughout the cooking process. This recipe is designed to impressâwhether you're recreating fair memories or creating new ones with friends and family.
Ingredients for minnesota state fair pork chop on a stick
Eight sticks of fairground magicâcrispy pork, celery crowns, and smoky flavors you'll crave all summer.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops đ„© | 1 Âœ lb | 1-inch thick, cut evenly |
| Celery Stalks đ„Ź | 4 whole | Fresh, crisp, trimmed evenly |
| Wooden Skewers đȘ” | 8 whole | Soaked in water 30 minutes |
| Extra-Virgin Olive Oil đ« | ÂŒ cup | For marinade and brushing |
| Apple Cider Vinegar đ | â cup | For tangy marinade |
| Brown Sugar đ | 2 tbsp | Light or dark variety |
| Garlic Powder đ§ | 1 tsp | Freshly ground preferred |
| Onion Powder đ§ | 1 tsp | For depth of flavor |
| Ground Black Pepper đ¶ïž | Âœ tsp | Freshly cracked |
| Salt đ§ | 1 tsp | Kosher or sea salt |
| Paprika đ¶ïž | Âœ tsp | Smoked for fairground flavor |
| Barbecue Sauce đ | Âœ cup | For dipping, tangy variety |
The pork chops are everything here. Bone-in, 1-inch thickâthinner chops shrink too much on the stick. Grab them from the meat counter at Lunds or Cub Foodsâthey usually have the perfect thickness. If you're prepping ahead, marinate the chops for up to 4 hours in the fridge, but don't skip the soak for those skewers. Celery? Freshness is keyâavoid the wilted stalks at the back of the produce bin. The celery crown is what makes these skewers iconic, so take the time to trim them evenlyâabout 2 inches each. Pro tip: Use metal skewers if you're worried about burning the wood.
No apple cider vinegar? Substitute lemon juiceâsame bright tang. Running low on brown sugar? Honey or maple syrup works in a pinch (reduce other liquids slightly). The smoked paprika is non-negotiable for that fairground vibe, but if you're out, regular paprika plus a pinch of liquid smoke gets you close. For the BBQ sauce, Sweet Baby Ray's or Stubb's are fair favorites, but any tangy, slightly sweet sauce will do. No skewers? Use metal tongs or a grill basketâjust don't let the pork chops touch the grill grates directly. And if you're feeling fancy, brush the chops with extra marinade while grilling for maximum flavor.
Marinated pork chops keep 2 days in the fridgeâuse within that time for best texture. The celery? Wrap tightly in damp paper towels and store in a sealed container to keep it crisp. These skewers are best served fresh off the grill, but you can reheat them in a 350°F oven for 5-7 minutes if needed. Leftovers? Freeze the uncooked skewers for up to 2 monthsâjust thaw and grill. And trust me, double the batch. These disappear faster than cotton candy at the fair.
Why You'll Love This Recipe
- No-Fuss Skewering: I swear by the trick of soaking those wooden skewersâjust 30 minutes in waterâand threading the celery and pork like a kid with a new toy. No knife skills required, just a steady hand and a fork to poke through the bone.
- Fairground Crunch: That vinegar-oil marinade? Itâs magic. The apple cider vinegar tenderizes the pork while giving it a crispy, caramelized edge that tastes like a deep-fried State Fair biteâno fryer needed. The celery adds a crunch thatâs weirdly addictive.
- Tailgate to Tuesday: Between us, these are my go-to for game day, potlucks, or when Iâm too tired to cook. Double the batch, stick them in the fridge, and grill them up laterâno reheating, just pure satisfaction. (Yes, even on a Tuesday night.)
- Budget-Friendly Protein: Bone-in pork chops stretch further than youâd think, and celery? Itâs the cheapest veggie in the produce aisle. A single package of skewers and a bottle of vinegar turn this into a meal that feeds four for less than takeoutâand still feels special.
Step-by-step instructions for minnesota-style pork chops on a stick
Get ready to recreate the iconic Minnesota State Fair skewers with crispy pork and celery crowns.
đšâđł Step 1: Marinate the Pork Chops for Maximum Flavor
In a large bowl, whisk together the 0.25 cup extra-virgin olive oil, 0.125 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground black pepper, 1 tsp salt, and 0.5 tsp paprika until the sugar dissolves completely. This marinade is the secret to that perfect balance of sweet, tangy, and smoky flavors.
Add the 1.5 lb bone-in pork chops to the marinade, turning them to coat evenly. Cover and refrigerate for at least 2 hours (overnight is even better). The acid in the vinegar will tenderize the meat while the spices penetrate deeply. You'll know it's working when the pork absorbs the marinade and develops a beautiful sheen.
đšâđł Step 2: Prep the Celery Crowns and Assemble Skewers
While the pork marinates, trim the 4 whole celery stalks into 2-inch pieces, keeping the leaves attached to form little crowns. These celery tops will add that signature fairground crunch. Soak the 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
Drain the pork chops from the marinade (reserve ÂŒ cup for brushing later) and thread each onto a skewer. Add a celery crown to the top of each skewerâthis will become your signature "celery crown" that makes these skewers so special. Arrange the skewers on a plate, pork-side down, and cover lightly with plastic wrap.
đ„ Step 3: Grill to Perfect Medium-Rare
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates. Place the skewers on the grill, leaving space between them for even cooking. Grill for 4-5 minutes per side for medium-rare, until the pork reaches 145°F internally and develops beautiful grill marks.
Here's the thingâbone-in pork chops need patience. Don't rush them! You'll know they're ready when the edges are golden brown and the meat pulls away from the bone slightly when pressed. Brush the skewers with the reserved marinade during the last 1-2 minutes of grilling to add extra flavor and help create that signature caramelized crust.
đ„ Step 4: Serve with the Classic Fairground Touch
Transfer the skewers to a cutting board and let them rest for 3-5 minutes. This resting period is crucialâit allows the juices to redistribute so each bite is juicy and flavorful. While they rest, warm the 0.5 cup barbecue sauce in a small saucepan over low heat until it's ready for dipping.
Slice each pork chop into bite-sized pieces and serve on the skewers with the celery crowns still attached. Arrange the skewers on a platter with the warmed barbecue sauce in a small bowl for dipping. The contrast of the crispy celery crowns with the tender, juicy pork is what makes these skewers legendary at the Minnesota State Fair!
Pro Tips For Making Minnesota State Fair Pork Chop On A Stick
- SOAK THE SKEWERS: I learned this the hard wayâdry wooden skewers straight from the package will char before the pork cooks through. Toss them in water for 30 minutes first, then pat thoroughly dry. The celery wonât stick as much, and youâll avoid bitter, burnt ends.
- TRIM THE PORK RIGHT: Bone-in chops need attentionâtrim excess fat down to a thin layer, but leave the bone intact. Too much fat? Itâll smoke and burn before the meat hits 145°F. (Yes, even if youâre impatient like me.)
- MARINATE IN THE VINEGAR: Skip the overnight soak, but toss the chops in a mix of olive oil, apple cider vinegar, and salt for at least 20 minutes before grilling. The acid tenderizes, and the vinegarâs tang cuts through the richnessâtrust the process.
- GRIDDLE IN BATCHES: Crowd the skewers, and youâll steam the pork instead of sear it. Cook in two batches over medium-high heat, giving each skewer space to develop that caramelized crust. (Your future self will thank you.)
Pro cooking tips for great minnesota state fair pork chop on a stick
Grill Mastery
Grilling these pork chops on a stick isn't just about heatâit's about control. I recommend using a two-zone fire on your grill: place the skewers over the hottest part for those signature grill marks, then move them to the cooler side for even cooking.
A cast iron grill grate (like my trusty Lodge) gives the best searâthose ridges create those iconic grill lines. For gas grills, preheat for 10 minutes to ensure even heat distribution. đ„
Celery Crown Crunch
The celery crowns are what make these skewers special, so don't skimp on prep. Trim the stalks evenlyâabout 2 inchesâand keep the leaves intact for that fairground presentation. Here's my trick: Blanch the celery for 30 seconds in boiling water before assembling the skewers.
This keeps them crisp even after grilling. For extra crunch, I also lightly toss the celery crowns in 1 tsp melted butter before threading them onto the skewers.
Marinade Magic
Don't just slap the marinade on and call it a day. Massage the marinade into the pork chopsâget it into those crevices and along the bone. I like to use a rubber glove for this because it's mess-free and ensures even coating.
For extra depth, add 1 tsp Worcestershire sauce to the marinade. Pro tip: If you're short on time, poke holes in the chops with a fork and let the marinade sit for at least 1 hourâit'll still be delicious. đ«
Don't Overcrowd
This is where most home cooks mess up. Leave space between skewers on the grillâat least 1 inch apart. Crowding steals heat and leads to uneven cooking. If you're grilling more than 8 skewers at once, work in batches.
I use metal tongs to rearrange the skewers every 2 minutes for consistent browning. And here's a secret: Flip the skewers using a long pair of tongsâgrab the celery crown end and flip the whole skewer to avoid piercing the pork.
Resting is Non-Negotiable
I can't stress this enough: Let those skewers rest for 5 minutes before serving. This allows the juices to redistribute, so you don't end up with dry pork. While they rest, cover them loosely with aluminum foil to keep them warm.
For serving, I like to arrange them on a wooden board with the celery crowns facing outwardâit looks just like the fair! If you're serving a crowd, keep the skewers warm in a 200°F oven while you finish grilling the rest. đĄ
Fairground Finishing Touches
For that authentic Minnesota State Fair touch, serve these skewers with two dipping sauces: the classic tangy barbecue sauce and a creamy ranch or blue cheese dressing for contrast. I also like to sprinkle the finished skewers with chopped fresh parsley for a pop of color.
And if you're feeling extra festive, thread a small star-shaped cookie onto the end of each skewerâjust like the fair vendors do! đȘ
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
While bone-in chops are traditional, boneless chops work tooâjust adjust cooking time to 3-4 minutes per side for medium-rare. The bone helps retain moisture, so boneless chops may dry out faster. If using boneless, marinate for at least 4 hours and grill over slightly lower heat (375°F) to prevent overcooking.
How do I keep the celery from burning before the pork is done?
Grill the skewers indirectly for the first 2 minutes to warm the celery gently, then move to direct heat for the pork. For extra protection, wrap each celery crown in a tiny piece of aluminum foil (remove before serving). Alternatively, grill celery-side down first to shield it from direct flames.
What's the best way to reheat leftover skewers?
Reheat in a 350°F oven for 5-7 minutes on a wire rack (not directly on the pan) to maintain crispness. For the grill, wrap skewers in foil and cook over medium heat for 3-4 minutes, then unwrap to crisp the celery. Microwaving works in a pinch (30 seconds), but texture suffersâreserve this for emergencies only!
Can I make this recipe without a grill?
Use a cast iron skillet on medium-high heat with a splash of oil. Cook skewers 3-4 minutes per side until browned, then finish under a broiler for 1-2 minutes to mimic grill marks. For stovetop, flip carefully using tongs to avoid piercing the pork.
Why does my pork chop on a stick fall apart when grilling?
Overcooking is the #1 culpritâbone-in chops should reach 145°F max. Use a meat thermometer! Also, thin chops (Âœ-inch) shrink too much. For extra stability, thread a second celery stalk below the pork chop to create a "sandwich" effect. Avoid flipping too oftenâlet a good sear form first.