Pork liver is far more nutritious than your average piece of bacon or ham. It is higher in B vitamins, vitamin A, vitamin D, vitamin K2, and selenium than all other cuts of pork. Since pork liver is lower in fat than these other cuts, it's inherently lower in inflammatory PUFAs.
Cut the liver in thin strips and fry only a few minutes on each side. It should be a touch pink inside when you remove it from the heat. The residual heat of the pan will finish the job for you.