1. Balsamic Glaze: In PADERNO Classic Saucepan, stir together vinegar and sugar. Bring to boil over medium heat. Lower heat and simmer, stirring occasionally, until mixture is slightly thickened and reduced by half, about 10 minutes. Transfer to small heatproof bowl; let cool (glaze will continue to thicken).
2. Place potatoes and enough salted water to cover potatoes by 1-inch into a clean PADERNO Classic Saucepan; bring to boil, reduce heat and simmer, partially covered, for 7 minutes. Drain well and transfer potatoes to cutting board.
3. Preheat oven to 375°F.
4. Using base of saucepan, gently press down on each potato until flattened to about 1 ½-inch. Set aside.
5. In a wide, shallow bowl, combine bread crumbs, salt, pepper, garlic powder, onion powder and paprika, mixing well.
6. 1 at a time, dredge each pork chop all over in crumb mixture, pressing lightly to adhere.
7. Heat Vida by PADERNO Frying Pan over medium-high heat; add the oil. Fry breaded pork chops, turning once, until golden brown on both side, about 6 minutes.
8. Add potatoes to pan with chops; transfer pan to preheated oven. Bake, turning potatoes once, for about 15 minutes or until instant read thermometer inserted into thickest part of pork chop registers 160°F.
9. Meanwhile, add 1 cup water to the saucepan; cover and bring to boil. Place green beans in PADERNO Classic Steamer Insert; place over the pot of boiling water. Cover and steam until crisp-tender, 3 to 4 minutes.
10. Remove steamer insert; drain water from pot. Return green beans to pot; toss with butter. Cook over medium-high heat, stirring, for 2 minutes. Season with salt and pepper, to taste.
11. Serve pork chops drizzled with Balsamic Glaze and with potatoes and green beans.
