Sprinkle chops on both sides with meat tenderizer and taco seasoning and brown lightly on Foreman grill or in nonstick frying pan until about half cooked. Then lay flat in 9 x 13 baking dish. In a large non-metal bowl combine 1/2 cup taco cheese, parmesan, seasoning, cream cheese, salsa, and sour cream, mix well. Mixture will be lumpy. Spoon evenly over pork chops, then top with remaining cup of taco cheese. Bake for 30 min at 350. Excellent with Spanish rice and corn on the cob.