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In a medium bowl, use your hands to mix the ground pork, kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, and cayenne pepper.
Shape the mixture into eight balls. Press on each ball to form ½-inch thick patties weighing 2 ounces each.
Gently press your thumb or finger into the middle of each patty to create a shallow dimple. This helps the patties hold their shape while they cook.
Heat the oil in a large (12-inch) nonstick skillet over medium-high heat for about 2 minutes. Swirl to coat.
Place the patties on the skillet (you might need to cook them in two batches). Cook them until browned and cooked through, about 2 minutes per side.
Serve immediately.
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