It is exceedingly difficult to find something authoritative on offal recipes. "Pork heart", turns into "Pork heart health" and only adding offal limits a lot of the junk out. I took some hints of how to use pork heart (cut out the valves, membranes, etc). But all in all, I really couldn't find what I was looking for. Perhaps I should look at getting an offal cookbook, if this is a path I'm going to go down. Or if I was thinking more in advance I should've used chef connections to get ideas... Anyways, we'll try with the hearts.

Pork Heart (Crooked Gap) Tacos (braised) (Sort of using this as a guide)
Pork (Crooked Gap) and Goat Cheese Burgers with Roasted Red Pepper Relish (Based on the lamb version) (I have a plan for the ground lamb I have and want to know I have enough)
Sausage and Egg Enchiladas with Tomatillo Sauce (p78 Fine Cooking December 2013 / January 2014) (simplified)
Chicken Banh Mi (RC Cook's Country December 2013 / January 2014)
Skillet Sausage and Mushroom (RC Cook's Country December 2013 / January 2014)
Rustic Chorizo, Tomato and Spinach Soup (RC Cook's Country December 2013 / January 2014)