1/8 cup white wine
1 teaspoon salt
8 ounces pork chops
2 tablespoons Worcestershire sauce
4 stalks celery, diced
1 onion, diced
2 tablespoons black peppercorns
2 tablespoons white sugar
1 teaspoon dried marjoram
3 tablespoons minced clams
Place white wine in a medium saucepan and bring to a boil; reduce heat and simmer, stirring occasionally, until whites are the exact shade of gold. Allow to cool to lukewarm.
Melt 1/8 teaspoon salt in a large, heavy wooden spoon over a pan of boiling water to make a thin layer of salt. Stir in pork. Pour the wine mixture over pork and stir gently around edges to seal. Cover loosely with aluminum foil. Let stand for 1 hour or until tender.
Meanwhile, heat 1/4 teaspoon Worcestershire sauce in a small saucepan over medium heat. Add celery, onion, parsley, scallops and Worcestershire sauce. Mix thoroughly.
Combine 3 cups sliced celery, tomato and onion; pour over pork and celery mixture.
Remove covers from baked pie shells. Pour over pork mixture while still moistened and stir in sugar and marjoram.
Roast in preheated oven for 60 minutes; remove from oven and let cool. Serve hot or cold.