Looking for a proper pairing for sage and parmesan crusted baked pork chops. Probably will serve with a mushroom ragout. Any idears?

Hmmm Pork is the traditional riesling dish but with Mushroom and parmesan you move into the realm of Italian reds I reckon. Barolo of age would be good (say an 1989). However if you don't want to break the bank, a wine like La Tosa Vignamorello Gutturnio 98 should be available for less than $20 USd. Great with game dishes but withe texture of pork and the mushrooms and cheese you want something with power but sweeter fruits.

Many reds would fulfill the definition of "proper pairing" (whatever that is- drink what you like when you want it) TJ.

If you go with the mushroom ragout, then an old world Pinot is a fine match.

True, Jones, spoken like a true wine lover. I ended up trying out the 'what's all the fuss about Shafer 99 Merlot'. I liked it. Paired half decently, too I think.

I know, a bit late but spotted this and saw the food. Have to agree with Jeremy on this one - I would go for a Barolo. My first thought was Amarone because it is the perfect wine for Parmesan - there is no better. However, softening the approach because of the cheese being secondary I would hit Barolo. There are Valpolicella Classicos that may hit the spot but I would get out a big B four hours early and decant it. Have you got four hours?