MN State Fair Pork Chops on a Stick Recipe: Smoky Celery Crown Crunch Over Savory Gravy

This MN State Fair pork chop on a stick recipe brings the iconic fairground flavors to your backyard—juicy pork chops wrapped in celery crowns, glazed with smoky-sweet caramel, and served over rich gravy. 🔥 I perfected this after years of competing in the Southeast BBQ circuit, where the secret was balancing tender meat with that signature crunch and sticky glaze.

The magic starts with bone-in chops—thicker cuts stay juicy while grilling, and the bones infuse flavor into the marinade. Celery crowns add that signature fairground crunch, while a blend of brown sugar, molasses, and smoked paprika creates that unmistakable caramelized glaze.

The key is basting frequently with the marinade as it cooks, ensuring every bite is sticky-sweet with just the right smokiness.

By the time you're done, you'll have golden-brown chops with crispy celery crowns that shatter between your teeth, all drenched in that perfect glaze. The gravy ties it all together—thick enough to coat every bite but light enough to let the pork shine.

This is the kind of dish that turns casual cookouts into must-have traditions.

Perfect for feeding a crowd or impressing guests, these pork chops on a stick are foolproof and ready in under an hour. The same technique works for chicken or shrimp too—just adjust the cooking time. Let's get grilling!

Ingredients for mn state fair pork chop on a stick

Juicy pork chops, crisp celery crowns, and sticky-sweet glaze—this crowd-pleaser needs just 14 ingredients.

The pork chops are non-negotiable—bone-in, thick-cut is the secret to juicy results. Costco or local butcher shops usually carry these, but if you can't find them, pork loin chops work in a pinch. Look for cuts with good marbling—they stay tender while grilling. Celery? Grab the freshest bunch you can find—the crispier the stalks, the better the crunch. I always buy extra celery for this recipe since we're using the whole bunch for crowns. The smoky-sweet glaze starts with brown sugar and molasses, so don't skimp on either—this is what gives it that iconic fairground flavor.

No molasses? Maple syrup plus a pinch of cinnamon gets you close. Running low on smoked paprika? Regular paprika plus a dash of liquid smoke works, but it won't be quite the same. The celery crowns are the star of the show—trim the ends cleanly and cut each stalk into 4-inch pieces. If your celery is particularly tough, blanch it for 30 seconds in boiling water before assembling to keep it crisp. For the gravy, low-sodium beef broth is key—it lets the pork flavor shine without making everything salty. And trust me on the butter—don't skip the full-fat version for that rich, velvety finish.

Prep the celery crowns and marinade ahead—they'll keep 2 days in the fridge. The pork chops stay fresh 1 day in the fridge if you marinate them overnight. Gravy reheats beautifully—just add a splash of water or broth to loosen it up. I always make extra glaze to serve on the side—it freezes for 3 months and makes these taste like fairground perfection every time. The skewers? Soak them well or they'll burn on the grill.

Step-by-step instructions for smoky celery crown pork chops

Here's how to transform simple pork chops into fairground-worthy skewers with crispy celery crowns.

Start by soaking the 12 wooden skewers in water for at least 30 minutes—this prevents them from burning on the grill. While they soak, trim the 2.5 lb bone-in pork chops into 1-inch thick portions, cutting each chop into two if needed to fit the skewers. You should end up with 12 equal portions.

Pat the pork dry with paper towels—this helps the marinade stick and creates a better sear. In a large bowl, whisk together the 0.5 cup olive oil, 2 tbsp salt, 1 tbsp black pepper, 2 tbsp smoked paprika, 0.25 cup apple cider vinegar, and 6 minced garlic cloves. Pour this marinade over the pork and toss to coat completely. Let it sit for at least 1 hour (or up to 4 hours) in the refrigerator.

While the pork marinates, prepare the celery crowns by cutting the 1 bunch celery stalks into 1-inch pieces. You'll need about 3 pieces per skewer. Thread one piece of celery onto each soaked skewer, followed by a marinated pork portion, then another celery piece. Finish with a final celery piece on top—this creates that iconic "crown" look.

Here's the thing—don't overcrowd the skewers. Each should have 3 celery pieces and 1 pork portion, spaced evenly. If your celery pieces are large, you might need to trim them further to fit properly. Arrange the skewered chops on a baking sheet lined with parchment paper, leaving space between them for even cooking.

Preheat your grill to medium-high heat (about 400°F) or set your broiler to high. Brush the grill grates with 0.25 cup olive oil to prevent sticking. Place the skewered chops on the grill and cook for 4-5 minutes per side, turning occasionally, until the pork reaches 145°F internal temperature and the celery crowns are lightly charred.

Watch for those celery pieces to develop a nice golden color—that's your signal they're ready. If using a broiler, keep the skewers 3-4 inches from the heat source and watch closely to avoid burning. The pork should release easily from the skewers when done, with juices running clear. Transfer the skewers to a platter and tent loosely with foil while you make the glaze.

In a small saucepan, combine the 1 cup brown sugar, 0.5 cup molasses, and remaining 0.25 cup olive oil. Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens slightly and becomes glossy. You're looking for a consistency like thick syrup—it should coat the back of a spoon.

Remove from heat and let cool for 2 minutes. Then brush this glaze generously over the cooked pork skewers. The heat from the pork will help the glaze set quickly, creating that beautiful sticky crust. For extra shine, you can broil the skewers for 1-2 minutes after glazing, watching closely to prevent burning.

While the glazed skewers rest, make the gravy by melting the 2 tbsp butter in a skillet over medium heat. Add the pork skewers and cook for 1 minute to pick up any browned bits. Remove the skewers and set aside.

In the same skillet, whisk in the 0.5 cup all-purpose flour to create a roux. Cook for 1 minute, then gradually whisk in the 2 cups beef broth until smooth. Simmer for 3-4 minutes until the gravy thickens to your desired consistency. Strain if you prefer a smoother texture, then return the pork skewers to the skillet to coat in the gravy. Serve immediately with the skewers arranged on a platter, drizzled with extra gravy.

Serving suggestions for this recipe

Fairground-Style Serving

Serve these pork chops on a stick just like they do at the Minnesota State Fair—arranged on a long wooden platter with the celery crowns pointing outward. 🌟 I like to add a few extra celery stalks around the platter for a rustic touch, plus some fresh rosemary sprigs for color.

The secret is keeping the gravy warm in a slow cooker set to 170°F so you can drizzle it over the skewers tableside. This makes it feel like a true fairground experience.

Classic Sides Pairings

For a complete fair-style spread, add creamy coleslaw made with 1 head cabbage, 1 cup mayonnaise, and 1 tbsp apple cider vinegar. I also serve baked beans with 1 tbsp brown sugar and ½ tsp smoked paprika for that sweet-savory balance.