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The Minnesota State Fair pork chop on a stick recipe brings that iconic fairground flavor straight to your grill. đ„ I've spent years perfecting this dishâstarting with tender, bone-in chops that get marinated in a smoky-sweet blend of teriyaki and garlic.
The secret lies in balancing that signature fair taste with a method that works in any home kitchen, not just the fair's massive grills.
What makes this recipe special is the celery crown crunch topping, a fair tradition that adds texture and freshness. You'll skewer the chops with celery stalks arranged like a crown, then grill them until perfectly caramelized.
The mustard glaze ties everything together with a tangy-sweet finish that's pure fairground magic. It's the kind of dish that transforms a simple weeknight into a celebration.
By the time you're done, you'll have juicy, flavorful pork chops with that signature fairground appealâcrispy edges, tender meat, and a glaze that's sticky enough to make every bite worth the wait.
The celery crown adds a fresh, crunchy contrast that keeps each bite exciting. This is comfort food at its finest, with all the nostalgia of the Minnesota State Fair.
The best part? It's easier than you think. With just a few key ingredients and a simple grilling technique, you can recreate that fairground experience in your own backyard. Serve with buns and classic fair sides for the full experience. Let's get started!
Ingredients for minnesota state fair pork chop on a stick
Four bone-in chops, six celery stalks, and a smoky-sweet marinadeâthis is your fairground feast in a stick.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops đ„© | 4 whole | 1-inch thick, center-cut preferred |
| Celery Stalks đ§ | 6 whole | Fresh, crisp, 6-inch length |
| Teriyaki Sauce đ¶ | Âœ cup | Store-bought or homemade |
| Garlic Cloves đ§ | 4 cloves | Minced for marinade |
| Yellow Mustard đŻ | ÂŒ cup | Dijon preferred for tang |
| Honey đŻ | ÂŒ cup | Wildflower for depth |
| Soy Sauce đ¶ | 2 tbsp | Low-sodium preferred |
| Olive Oil đ« | 2 tbsp | For brushing chops |
| Brown Sugar đ | 2 tbsp | Light or dark |
| Salt đ§ | 1 Âœ tsp | Kosher or sea salt |
| Black Pepper đ¶ïž | 1 tsp | Freshly ground |
| Wooden Skewers đȘ” | 4 whole | Soaked in water 30 mins |
| Fresh Parsley đż | ÂŒ cup | Chopped for garnish |
The pork chops are the star, so don't skimp on quality. Bone-in cuts stay juicier and give you that classic fairground appeal. I grab mine from Costco when they're on saleâlook for chops that are about 1-inch thick and have good marbling. Fresh celery is a must for the crown topping; Trader Joe's usually has crisp, bright green stalks perfect for this. The teriyaki sauce can be store-bought (I like Kikkoman for its balance of sweet and umami), but if you're feeling fancy, homemade with honey and garlic takes it to the next level.
No teriyaki? Substitute with a mix of honey, soy sauce, and a splash of vinegarâit'll get you close. Running low on Dijon mustard? Regular yellow plus a pinch of sugar works in a pinch. The celery crown is non-negotiable for that fairground crunch, but if you're short on stalks, radishes or extra-thick carrot slices can stand in. For the marinade, let the chops soak for at least 30 minutes (overnight is even better), and don't skip the garlicâit's what gives that signature fair flavor. If you're grilling in cooler weather, brush the chops with olive oil first to help them sear.
Marinated chops keep in the fridge for 2 days, but the celery crown should be prepped freshâit loses its crunch fast. For the full fair experience, grill over medium-high heat until the chops hit 145°F internally. The glaze should caramelize beautifully, giving you that sticky, sweet finish. Leftovers? Store in an airtight container for 3 days, but honestly, these disappear fastâespecially with buns and a side of creamy coleslaw (trust me on that pairing).
Why You'll Love This Recipe
- Stick-Simple Prep: I swear, this recipe takes less effort than deciding what to eat. Skewer the pork chops and celery, slather them with mustard and teriyaki, then grillâno fancy techniques, just pure satisfaction.
- Teriyaki Magic: That sticky-sweet teriyaki glaze caramelizes into something ridiculously good when brushed over the bone-in chops. The garlic-infused celery adds a fresh bite that cuts through the richnessâlike a perfect balance of comfort and brightness.
- Tailgate Ready: Between us, this is the dish for game days, picnics, or any time you need to feed a crowd without stress. The sticks make it effortless to serve, and the leftovers? Just as good cold the next day (yes, really).
- Budget-Friendly Feast: Bone-in pork chops stretch further than youâd think, and celery lasts forever. A single bottle of teriyaki goes a long way, and the mustard adds that tangy kick without breaking the bank. Honestly, itâs my go-to when I need a hearty meal that wonât drain my wallet.
Step-by-step instructions for minnesota state fair pork chops on a stick
Here's how to create that iconic fairground crunch with tender pork and sweet-savory glaze.
đšâđł Step 1: Marinate and Prep the Pork Chops
In a bowl, whisk together the 0.5 cup teriyaki sauce, 0.25 cup honey, 2 tbsp soy sauce, 2 tbsp brown sugar, 1.5 tsp salt, and 1 tsp black pepper. Add the 4 cloves minced garlic cloves and mix well. Place the 4 whole bone-in pork chops in a resealable bag, pour in the marinade, and coat thoroughly. Let them marinate for at least 30 minutes (or up to 4 hours in the fridge) for maximum flavor penetration.
While marinating, soak the 4 whole wooden skewers in water for 30 minutes to prevent burning on the grill. I like to use the marinade time to prep other componentsâthis keeps everything moving smoothly. The marinade's sweetness will caramelize beautifully during cooking, creating that signature fairground glaze.
đ„ Step 2: Assemble the Celery Crowns and Skewers
Cut the 6 whole celery stalks into 3-inch lengths, keeping the base intact to form crowns. You'll need 1œ stalks per chop (3 crowns total). Thread each crown onto a soaked skewer, then slide a marinated pork chop onto the same skewer, positioning it so the bone faces outward. This creates the classic "pork chop on a stick" presentation that's instantly recognizable at state fairs.
Arrange the skewers on a plate and brush the pork chops lightly with 2 tbsp olive oil. This helps create a better sear and prevents the marinade from burning too quickly. I press the celery crowns firmly onto the skewers to ensure they stay in place during cookingâno one wants their celery falling off mid-bite!
đ„ Step 3: Grill to Perfect Doneness
Preheat your grill to medium-high heat (about 375°F). Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the pork reaches 145°F internally and the celery crowns turn golden brown. The pork should have a nice sear on all sides with those beautiful caramelized glaze spots from the marinade.
Here's the thingâdon't overcrowd the grill. Cook in batches if needed so the pork gets proper searing instead of steaming. You'll know they're ready when the edges of the celery crowns crisp up and the pork releases easily from the skewer. The celery should have a slight char but still hold its shape.
đœïž Step 4: Finish with Mustard Glaze and Garnish
While the skewers rest for 3-5 minutes, mix the 0.25 cup yellow mustard with 1 tbsp honey in a small bowl. Brush this mixture over each pork chop just before serving. The mustard adds that signature tangy crunch that makes these fairground favorites stand out. I like to do this right before serving so the mustard stays bright and fresh.
Garnish each skewer with 1 tablespoon chopped fresh parsley for a pop of color. Serve immediately with toothpicks for easy handlingâjust like at the Minnesota State Fair! The combination of tender pork, crispy celery crowns, and that sweet-savory glaze with mustard tang is what makes this dish so addictive.
Pro Tips For Making Minnesota State Fair Pork Chop On A Stick
- USE THICK CELERY STALKS: I learned this the hard wayâthin celery makes the sticks bend when you skewer them. Grab the largest, firmest stalks from the bunch, trim the ends, and cut them in half lengthwise so theyâre easier to thread. The extra bulk keeps everything stable on the stick.
- BRINE THE CHOPS FIRST: Skip the dry-rubbing rushâbone-in pork chops need moisture to stay juicy, especially when grilling or broiling. Mix 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar per quart, submerge the chops for 30 minutes, then pat very dry. This guarantees they donât turn into sad, shriveled slabs.
- MARINATE THE STICKS: Celery and garlic soak up flavor like spongesâdonât just toss them on the stick dry. Mix ÂŒ cup teriyaki sauce with 1 tablespoon mustard and 2 minced garlic cloves, then brush this onto the celery and pork before assembling. The mustard adds tang and helps the teriyaki cling instead of dripping off.
- GRILL INDIRECTLY AFTER SEARING: High heat for the first 3 minutes gets the pork chop crusty and caramelized, but finish it over indirect heat or low broil. I used to burn the edges or end up with overcooked centersânow I move the sticks to the cooler side of the grill (or lower oven rack) until the internal temp hits 145°F. The pork stays tender while the celery softens.
Creative variations of this recipe
Sweet & Smoky Glaze
Swap the teriyaki for a honey-balsamic glazeâmix Âœ cup honey, ÂŒ cup balsamic vinegar, and 1 tbsp smoked paprika. Brush it on after grilling for a deeper, slightly tangy flavor that still keeps that fairground sweetness.
I love this version because the smokiness from the paprika mimics the charred edges of fairground grills. đ„
Spicy Kick Option
Add 1 tbsp hot sauce (like Cholula) or œ tsp cayenne pepper to your marinade for heat lovers. The spice cuts through the sweetness beautifully and adds a fun twist.
For extra fire, drizzle with sriracha mayo before servingâjust mix 2 tbsp mayo with 1 tsp sriracha. Itâs a crowd-pleaser at my BBQ competitions.
Vegetarian Celery Crown
Skip the pork and use portobello mushrooms or firm tofu instead. Marinate the mushrooms in the same teriyaki blend, then skewer them with celery crowns. Grill until tenderâabout 6-8 minutesâand finish with the mustard glaze. Itâs a lighter take that still delivers that iconic fairground crunch. đ±
BBQ Sauce Twist
Replace the mustard glaze with a smoky BBQ sauce finish. Use Πcup BBQ sauce (I recommend Sticky Fingers) mixed with 1 tbsp apple cider vinegar.
Brush it on after grilling for a tangy, slightly sweet contrast. This version has a deeper, meatier flavor that still feels true to the fairâs spirit.
Breakfast Version
Turn these into a breakfast dish by adding crispy bacon-wrapped celery crowns. Wrap each celery stalk with 2 slices bacon before threading onto the skewer. Grill until bacon is crispy, then serve with a side of maple syrup for dipping.
Itâs a fun, unexpected way to start the day with fairground flavors. đ„
Slow Cooker Adaptation
For a hands-off version, place the skewers in a slow cooker on low for 2-3 hours. Add œ cup apple juice to the bottom to keep the pork moist.
Finish with the mustard glaze and serve warm. This method works great for large crowdsâjust double the recipe and keep the skewers warm in a chafing dish. đČ
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but the texture will be slightly different. Bone-in chops stay juicier and mimic the classic fair presentation. If using boneless, choose 1-inch thick chops and reduce grill time by 2-3 minutesâthey cook faster without the bone's insulating effect. The celery crown technique works the same way, so you'll still get that signature crunch!
How do I keep the celery crowns from burning before the pork is done?
Grill over medium-high heat and cook in batches if needed. Brush the celery crowns lightly with olive oil firstâthey'll crisp faster and resist burning. Start with the celery side down on the grill for 2 minutes to get a head start, then flip to cook the pork. This gives you that perfect golden-brown finish without charring.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 10-12 minutes on a wire rack (to keep them crispy) or in a skillet over medium heat for 3-4 minutes per side. Avoid microwavingâthe celery crowns will turn soggy. For extra crunch, broil for 1-2 minutes at the end. Store in an airtight container for up to 3 days.
Can I make this recipe without a grill?
Use a cast-iron skillet over medium-high heatâit mimics grill searing perfectly. Cook for 4-5 minutes per side until the pork reaches 145°F and the celery crowns are golden. For even cooking, add 2 tbsp water to the pan to create steam, then cover for 1 minute before finishing under the broiler for 2 minutes.
Why does my pork chop on a stick fall apart when grilling?
Overcooking is the most common causeâpork should reach 145°F internally, not 165°F. Use a meat thermometer and pull it just before it hits that temp. Also, avoid overcrowding the grill (cook in batches) and don't flip too frequently. The celery crowns should stay intact if pressed firmly onto the skewer before grilling.