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Eight small pork patties are seasoned with fresh herbs. The recipe makes no medical or elimination-diet suitability claim; check ingredients against your own dietary requirements.
Ingredients and measurements
- 1 lb ground pork
- 1 tsp sea salt
- 2 tsp fresh sage, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 teaspoon ground nutmeg, optional
- Pinch of ground cloves
- 1 tbsp coconut oil
Preparation and cooking
- Stage 1
Mix pork with salt, sage, thyme, garlic and onion powders, optional nutmeg and cloves until distributed. Keep the coconut oil for the skillet.
- Stage 2
Divide into eight equal patties of similar thickness. Warm oil in a skillet over medium heat and add patties in an uncrowded layer.
- Stage 3
Cook both sides until browned, checking centers reach 160°F. Start checking around five minutes per side and adjust for thickness.
- Stage 4
Move to a clean plate and serve. Refrigerate unused raw mixture promptly rather than leaving it beside the stove.
Thin edges brown before thick centers cook. Press each patty evenly and check more than one with a thermometer.
Why equal thickness?
No. The old AIP/Paleo title is replaced with an ingredient-based description; spice suitability depends on the specific dietary plan.
Are diet labels guaranteed?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why equal thickness?
Thin edges brown before thick centers cook. Press each patty evenly and check more than one with a thermometer.
- Are diet labels guaranteed?
No. The old AIP/Paleo title is replaced with an ingredient-based description; spice suitability depends on the specific dietary plan.