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Bringing the iconic Minnesota State Fair pork chop on a stick to your backyard grill starts with the right cut and technique.
The secret lies in selecting bone-in chops for maximum flavor and skewering them with celery crowns—just like the fair does—so each bite delivers that signature crunch and smoky depth. I've perfected this recipe after years of studying the fair's methods, ensuring your homemade version rivals the original.
This recipe transforms tender pork chops into fairground-worthy bites through a simple yet effective marinade of mustard, garlic, and herbs, followed by grilling over charcoal for that signature smoky aroma.
The celery crowns add a crisp, refreshing contrast that keeps every bite exciting, while the smoky herb gravy ties it all together—just like they serve it at the fair. With just a few ingredients and the right technique, you'll achieve that perfect balance of crispy edges and juicy centers.
What makes this recipe truly special is how it captures the essence of the State Fair experience at home. The combination of smoky pork, crisp celery, and rich gravy creates a dish that's as satisfying as it is nostalgic.
Whether you're hosting a backyard gathering or simply craving a taste of Minnesota's most beloved fair food, this recipe delivers the same quality and flavor you'd find in the heart of the fairgrounds.
Serve these pork chops on a stick with soft buns or alongside a crisp green salad for a complete meal that's sure to impress. The gravy can be made ahead and reheated, making this a convenient yet impressive dish for any occasion.
Let's get started on recreating this Minnesota classic in your own backyard.
Ingredients for minnesota state fair pork chop on a stick
The secret to fairground-worthy pork chops lies in bone-in cuts, crisp celery crowns, and smoky herb gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 1 ½ lb | 1-inch thick, center-cut preferred |
| Celery Stalks 🧅 | 6 whole | Fresh, crisp, cut into 3-inch crowns |
| Yellow Mustard 🍯 | ¼ cup | Dijon or whole-grain preferred |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for marinade |
| Dried Thyme 🌿 | 1 tbsp | Or 1 tbsp fresh thyme leaves |
| Dried Rosemary 🌿 | 1 tbsp | Crushed between fingers for flavor |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Wooden Skewers 🪵 | 4 whole | Soaked in water 30 minutes |
| Charcoal or Hardwood Chunks 🔥 | 2 lbs | Hickory or apple preferred |
| All-Purpose Flour 🌾 | ¼ cup | For gravy thickening |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Whole Grain Mustard 🍯 | 1 tbsp | For gravy depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The bone-in pork chops are non-negotiable for that authentic State Fair flavor—look for center-cut chops about 1-inch thick at Costco or your local butcher. If they're uneven, pound the thicker side to even thickness. Celery crowns should be crisp, so grab the freshest stalks from the produce section—avoid the pre-cut celery, which loses crunch fast. For the marinade, Dijon mustard adds depth, but any yellow mustard works. The thyme and rosemary? Penzeys or bulk bins have the freshest, but grocery store jars are fine if they smell vibrant. Charcoal is key for that smoky aroma—hickory or apple chunks give the best fairground vibe.
No Dijon mustard? Regular yellow mustard plus a pinch of sugar mimics the tang. Fresh thyme or rosemary? Dried works at one-third the amount, but fresh is ideal. Skewers must be soaked—30 minutes minimum—or they'll burn before the pork cooks. For the gravy, low-sodium beef broth keeps it from tasting salty, and whole grain mustard adds that signature fair flavor. If you're short on time, pre-made gravy mix (like Au Jus) can be stretched with a splash of water, but homemade tastes 100 times better. The parsley is just for looks, but fresh cilantro works if you're out.
Marinate the pork for at least 2 hours—overnight is best. Store skewered chops in the fridge, uncovered, so they don't steam. Gravy can be made ahead and reheated—it tastes even better the next day as flavors meld. Freeze gravy in ice cube trays for easy single-use portions. Celery crowns? Wrap in damp paper towels and store in a sealed container for up to 3 days—they stay crisp longer than you'd think. Charcoal chunks can be reused for 2-3 grilling sessions if stored in a dry place.
Why You'll Love This Recipe
- Sticks, No Stress: I swear by this recipe when I’m too tired to fuss—just skewer the pork chops and celery, slather on that mustard, and let the oven do the work. No flipping, no timing, no stress. The bone-in chops stay juicy while the celery adds crunch without extra effort.
- Mustard Magic: That yellow mustard isn’t just for dipping—it’s the secret. It caramelizes into a sticky, tangy glaze that clings to the pork, cutting through the richness of the bone-in meat. Honestly, I’ll take this over any fancy marinade.
- Tailgate or Tuesday: Between us, this recipe works everywhere. Grill it for summer parties, throw it in the oven for a lazy weeknight, or pack extras for a picnic. The sticks make it handheld, the thyme keeps it sophisticated—no matter the occasion.
- Budget-Friendly Feast: Bone-in pork chops are cheaper than tenderloins, and celery stretches further than you’d think. I’ve fed six people for under $15 with this, and the leftovers? Even better reheated the next day. (Yes, even on a Tuesday night.)
Step-by-step instructions for Minnesota state fair pork chops on a stick
Here's how to create the iconic State Fair experience at home.
Prepare the Celery Crowns and Marinate the Pork
Cut the 6 whole celery stalks into 3-inch crowns, keeping the leafy tops intact. This creates the signature crunchy base for your skewers. In a large bowl, combine the 0.25 cup yellow mustard, minced 4 cloves garlic, crushed 1 tbsp dried rosemary, crushed 1 tbsp dried thyme, 1.5 tsp salt, and 1 tsp black pepper. Whisk until fully blended.
Add the 1.5 lb bone-in pork chops to the marinade, turning to coat completely. Let them marinate for at least 30 minutes at room temperature. This step ensures maximum flavor penetration and tender meat. I like to press the marinade into the meat, especially around the edges, to guarantee even seasoning.
Assemble the Skewers and Prep the Grill
Soak the 4 wooden skewers in water for 30 minutes to prevent burning. Thread each skewer with 3 celery crowns, then add one marinated pork chop. Secure the pork chop with a second celery crown on top to hold it in place. Repeat with remaining skewers.
While the skewers marinate, set up your grill for indirect heat. Arrange the 2 lbs charcoal or hardwood chunks on one side of the grill, creating a two-zone heat source. This setup allows you to sear the pork chops on the hot side while keeping them warm on the cooler side. Let the charcoal burn until it's covered with a thin layer of white ash before starting to cook.
Grill the Pork Chops to Perfect Doneness
Place the skewers on the hot side of the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F. The pork chops should develop a beautiful crosshatch pattern and release easily from the skewers when ready. I press down gently on the fillet during the first minute to prevent curling and ensure even contact with the grill grates.
Once cooked, transfer the skewers to the cooler side of the grill and tent loosely with aluminum foil. Let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The celery crowns should be slightly charred around the edges but still crisp.
Make the Signature Smoky Herb Gravy
While the pork chops rest, pour the 1 cup beef broth into a saucepan and bring to a simmer over medium heat. Whisk in the 0.25 cup all-purpose flour and 1 tbsp whole grain mustard until smooth. Cook for 2-3 minutes until the mixture begins to thicken.
Reduce the heat to low and gradually whisk in the 0.25 cup olive oil until the gravy reaches your desired consistency. It should coat the back of a spoon but still be pourable. Season with additional salt and pepper if needed. The gravy should have a rich, slightly tangy flavor that complements the smoky pork chops beautifully.
Serve with Fresh Parsley and Warm Bread
Transfer the skewers to serving plates and drizzle generously with the smoky herb gravy. Garnish with the 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately with warm dinner rolls or crusty bread to soak up the delicious gravy.
Each bite should deliver a perfect balance of crisp celery, tender pork, and rich gravy. The combination of smoky grill flavors and herb-infused gravy creates the iconic Minnesota State Fair experience you know and love. Enjoy your homemade version of this classic fair food!
Pro Tips For Making Minnesota State Fair Pork Chop On A Stick
- Trim the Celery Right: Cut celery stalks into 1-inch chunks before threading them onto the skewer—it’s way easier than trying to jam thick pieces through the pork and celery after they’re already on. I learned this the hard way when my first batch looked like a sad, uneven mess.
- Salt the Chops First: Generously season the bone-in pork chops with salt at least 30 minutes before cooking—this ensures the meat stays juicy and develops flavor. Skip this, and you’ll end up with dry, bland pork that tastes like it was neglected.
- Don’t Overcrowd the Skewers: Thread one pork chop, two celery chunks, and one garlic clove per stick—no more. Crowding steams the pork instead of searing it, and you’ll end up with soggy celery and undercooked meat. Trust me, the State Fair version isn’t about packing in ingredients.
- Grill Over Medium Heat: Start with medium heat to get the pork searing evenly, then crank it up to high for the last 2-3 minutes to crisp the edges. I used to burn the outside before the inside cooked, and now I just let the heat do the work—no hovering or poking.
Make-ahead tips for this minnesota state fair pork chop on a stick
Marinade Prep Ahead
I always make the marinade a day ahead—it deepens the flavors and lets the mustard and herbs infuse perfectly. Store the marinade mixture (without pork) in a resealable plastic bag in the fridge for up to 3 days.
When ready to use, add the pork chops and let them marinate for at least 2 hours at room temperature before grilling. This step is non-negotiable for that authentic fairground taste! 💛
Skewer Assembly
Assemble the skewers up to 4 hours ahead and refrigerate uncovered on a wire rack. This prevents condensation from steaming the celery and keeps it crisp. I like to wrap the assembled skewers in plastic wrap and store them in the fridge—just
Gravy Make-Ahead
The smoky herb gravy is the secret weapon—make it a day ahead and reheat it gently on the stove. Store gravy in an airtight container in the fridge for up to 5 days or freeze it in ice cube trays for single-use portions. When reheating, add 1-2 tablespoons of water or beef broth to loosen it up. The flavors actually get better after resting overnight! ✨
Grill Prep
Set up your grill the night before if you're using charcoal. Prep your charcoal or hardwood chunks and store them in a dry place—this ensures they're ready to light quickly the next day. I like to use a chimney starter for even heat distribution.
If using propane, just make sure the burners are clean and the grill is preheated for 10-15 minutes before cooking. This saves time and ensures perfect sear marks.
Celery Storage
Celery crowns stay crisp for 3 days if stored properly. Wrap them tightly in damp paper towels and place in a resealable plastic bag with a few ice cubes. This mimics the humidity of a refrigerator drawer and keeps them crunchy.
Avoid washing them until right before assembly—excess moisture makes them soggy. Trust me, this trick keeps them fresh for your entire gathering! 🌟
Serving Prep
Set out serving plates, gravy boats, and warm buns 15 minutes before serving. Keep the pork chops warm in a 200°F oven while you finish plating. I like to drizzle the gravy directly onto the plates and arrange the skewers on top for an impressive presentation.
Garnish with parsley just before serving—it adds freshness and makes the dish look restaurant-worthy. 💫
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
While bone-in chops are traditional for that authentic fair flavor, boneless chops work perfectly if you prefer convenience. Just reduce the cooking time by 1-2 minutes per side since they cook faster. The celery crowns and marinade will still deliver that signature crunch and tangy flavor—it's all about the technique, not the bone!
How do I keep the celery from getting soggy?
The secret is storing celery crowns properly! Wrap them in damp paper towels and place in a sealed container with a few ice cubes. This mimics refrigerator humidity and keeps them crisp for 3 days. Avoid washing until right before assembly—excess moisture ruins the crunch. Pro tip: Assemble skewers 4 hours ahead and refrigerate uncovered on a wire rack.
What's the best way to grill without a charcoal grill?
Use hardwood chunks on a gas grill for that smoky flavor! Place chunks on one side of the grill and cook with the lid closed. For even more authenticity, add 1-2 wood chips to the fire starter. If you don't have wood, soy sauce or liquid smoke in the marinade works in a pinch. Just remember: medium-high heat is key for those perfect grill marks!
Can I make this recipe in an oven instead of grilling?
Preheat your oven to 400°F and place a wire rack on a baking sheet. Arrange skewers on the rack and bake for 12-15 minutes, turning once. For smokiness, add 1 tbsp apple wood chips to the oven while preheating. The celery will still stay crisp, though it won't get those beautiful grill marks. Perfect for indoor cooking!
Why does my gravy turn out too thick?
Gravy thickening is all about ratios! If yours is too thick, whisk in 1-2 tablespoons of beef broth or water while heating. For future batches, use 1/4 cup flour to 1 cup broth as a starting point. Remember: gravy should coat the back of a spoon but still be pourable. The mustard adds tang, so if it's too strong, balance with a pinch of sugar.