Of course, a pork heart is smaller, so doing these nice steak-like cuts are not realistic. Given the cuts in the organ, it's difficult (but not impossible) to use the organ whole, but for a first time, your best bet is to use them to separate it in easy to handle pieces. Do not throw away the trimming, as while they are not easily eaten, they should be kept aside to make a very flavorful stock.
Another way would be to cut it into strips of equal sizes and pan fry them on high heat. A third, if you're feeling ambitious , would be to keep it whole and stuff it. The one very important thing to keep in mind about hearths is that it is lean, flavorful meat. The fat is trimmed and lays entirely on the outside. Keeping in mind that fact, it has a deciding factor on the cooking method: either quick on high heat, or slow in a braise or stew. If your selection is super fresh, you could clean and chop it finely and serve it as a tartar, but it would be something that I would only recommend for beef or veal, maybe lamb, but not for "white meats," due to the higher chance of salmonella or other bacterial infections.
In upcoming posts, I will detail some of the methods that heart can be used according to the cooking methods.